Raspberry And Cream Salad Recipes

RASPBERRY PRETZEL SALAD

Steps:

• In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
• Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
• Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

RASPBERRY JELLO SALAD

Steps:

• Pour raspberry gelatin into the bottom of a 9 by 13 inch baking dish. Pour boiling water over the gelatin, and stir to dissolve.
• Add applesauce and stir.
• Carefully add frozen raspberries, and press them down in an even layer.
• Cover and refrigerate, 2 hours or until set.
• An hour or two before serving, stir sour cream and mini marshmallows together and spread over the set raspberries. Cover and refrigerate until ready to serve.

RASPBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
• In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
• Beat the cream cheese and white sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
• Pour the jello over the cream cheese layer add raspberries on top and refrigerate for 2-3 hours before serving!

THE YUMMIEST, TASTIEST RASPBERRY JELL-O® SALAD

Steps:

• Put gelatin mix into a large bowl.
• Mix 1 cup water and crushed pineapple together in a saucepan; bring to a boil and immediately pour over the gelatin mix. Stir the mixture to dissolve the gelatin mix; add cold water and raspberry pie filling. Stir the mixture and pour into a 9x12-inch dish.
• Cover dish with plastic wrap and refrigerate until the gelatin layer is set, about 4 hours.
• Whip cream cheese until smooth; add sour cream and confectioners' sugar and mix until creamy. Spread the cream cheese mixture over the set gelatin.

CRAN-RASPBERRY JELLO SALAD

Steps:

• Mix strawberry jello with 1 1/2 cup hot water until dissolved.
• Stir in 1 cup whole cranberries and can crushed pineapple.
• Pour into large jello ring mold (*see note above), refrigerate until set.
• Spread with a thin layer of sour cream, let set.
• Mix raspberry jello with 1 1/2 cup hot water until dissolved.
• Stir in frozen raspberries.
• Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
• Remove from jello mold and enjoy.
• **optional, you may use a little baking spray to spray mold for easy removal of jello
• If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)

RASPBERRY CREAM CHEESE JELLO SALAD

Steps:

• Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
• Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
• Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don't want the jello to set, you just want it to cool down).
• Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
• Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight).
• Serve topped with whipped cream and fresh raspberries.

RASPBERRY FLUFF JELLO SALAD

Steps:

• In a saucepan, bring water to a boil. Whisk in pudding mixes and jello. Return to a boil, stirring constantly, and boil for 1 minute. Remove from the heat, pour into a container, and cool completely.
• Refrigerate jello mixture for several hours or overnight. Gently fold in cool whip and raspberries, being careful not to stir to vigorously. Keep refrigerated until ready to eat.
• Top with additional raspberries and serve.

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 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 SALAD DRESSING II

Steps:

• In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

RASPBERRY WHIPPED CREAM

Steps:

• Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
• Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

BERRY AVOCADO SALAD WITH CREAMY RASPBERRY POPPYSEED DRESSING

Steps:

• In a large salad bowl, combine spinach, berries, avocados, pine nuts and feta cheese.
• In a food processor, combine mayonnaise, milk, sugar, cider vinegar, poppyseeds and raspberries. Pulse until blended and smooth.
• Pour half over the salad and toss to coat. Add more dressing if needed.
• Serve immediately and garnish with with more feta cheese and pine nuts if desired and enjoy!

RASPBERRY AND CREAM SALAD

Steps:

• Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
• Add the raspberry pie filling.
• Pour into a glass 9x13" pan and place in the refrigerator until set.
• With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
• Spread over the set gelatin mixture.
• Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
• Sprinkle the topping over the cream cheese layer.
• Keep refrigerated until ready to serve.