Best 8 Raspberry Pineapple Gelatin Salad Recipes

RASPBERRY LAYERED JELLO SALAD

Steps:

• In a large bowl add packages of raspberry jello and boiling water. Mix with a wire whisk, until jello has completely dissolved.
• Add frozen raspberries and crushed pineapple, undrained, to jello. Mix until well combined.
• Remove 2 cups of jello mixture and set aside until later.
• Stir in mashed bananas to the large bowl of jello.
• Pour into a 9 x 13 baking dish and allow to chill on an even surface in the refrigerator until fairly well set.
• Remove jello from refrigerator and top with sour cream. Spread sour cream evenly to cover base of salad.
• Spoon reserved 2 cups of raspberry pineapple jello over the top of the sour cream.
• Chill jello salad until firm. Cut into 12 equal squares, to serve top each square with whipped cream and a fresh raspberry.

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 FLUFF JELLO SALAD RECIPE

Steps:

• Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
• Once it comes to a full rolling boil, remove from heat and pour into large bowl.
• Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
• With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
• Then add in raspberries until completely mixed together.
• Stick back into the fridge and chill for about an hour before serving.

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.

THE YUMMIEST TASTIEST RASPBERRY JELLO SALAD

Steps:

• Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
• Pour over jello and stir until dissolved.
• Add cold water and pie filling. Stir well.
• Chill until set in a 9 x 12 dish.
• Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
• Spread on jello.
• Sprinkle with chopped walnuts and or fresh raspberries.
• Refrigerate until ready to serve.

BLUEBERRY SALAD

Steps:

• Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
• Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

CRANBERRY JELLO SALAD RECIPE

Steps:

• Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
• Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
• Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
• Bring juice to a boil then remove from heat immediately.
• Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
• Add cranberry sauce and stir. {Gelatin mixture should be thick}.
• Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.
• Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
• Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
• Top with reserved crushed pineapple just before serving.
• Store leftover gelatin in refrigerator.

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.