Raspberry Pineapple Gelatin Salad Food

RASPBERRY GELATIN RING

Steps:

• In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature., In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.

RASPBERRY JELLO FLUFF

Steps:

• In a saucepan, over medium high heat, bring the (undrained) crushed pineapple to a boil.
• Add the jello to the pineapple and stir to combine. Remove from the heat and let cool (at least 20 minutes).

RASPBERRY PINEAPPLE GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set., Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping.

CRAN/RASPBERRY JELLO SALAD

Steps:

• Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
• Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
• Stir in the remaining ingredients, breaking up the cranberry sauce well.
• Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).

CRANBERRY-PINEAPPLE GELATIN SALAD

Steps:

• Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
• In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.
• Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.
• Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
• About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
• Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

RASPBERRY /BANANA JELLO SALAD

Steps:

• Dissolve 1 package of Jello with 1-3/4 cups boiling water.
• Pour into a 9X13 cake pan or dish. Add berries.
• Stir until berries are covered with Jello and evenly spread out.
• Chill until set.
• Spread sour cream over set berry mixture.
• Slice bananas and place 1 layer over sour cream.
• Dissolve 2nd package Jello in 1-3/4 cups boiling water.
• Add 2 cups of ice cubes and stir until Jello begins to thicken. Remove any unmelted ice cubes.
• Pour thickened Jello over banana layer.
• Chill until completely set.