Number Of Ingredients 9 Steps:

    1. Scald 1 cup milk and add 16 oz marshmallows to dissolve. Set aside. Cream Layer: 2. Cream together lemon jello and cream cheese. Stir in 1 cup boiling water. When creamed add marshmallow mixture and fold in 1 cup crushed pineapple and 8 oz cool whip. 3. Pour in 9x13 pan and place in refrigerator to set. Raspberry Layer: 4. Dissolve raspberry jello in 3 cups boiling water. When jello is dissolved stir in raspberries (thawed and drained). Pour over lemon/cream cheese mixture when the lemon layer is set. 5. Cut into squares and serve. Alternative Presentation: Spray or grease jello mold. Prepare raspberry layer first and pour into mold and place in refrigerator to set. When raspberry layer is set, prepare lemon/cream cheese mixture and pour over raspberry mixture in mold. When set, invert mold onto plate.

Time 4h20m Number Of Ingredients 6 Steps:

Bring the water to a boil. Remove from heat and dissolve raspberry jello mix. Mix together with pineapple, raspberries and mashed bananas Pour into a 9x13 glass dish. Cover with plastic wrap and refrigerate for four hours. Cut and serve with whipped topping.

Time 7h Yield 10 Number Of Ingredients 16 Steps:

Preheat the oven to 350 degrees F (175 degrees C). Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan. Bake in the preheated oven until firm and golden brown, 15 to 20 minutes. Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice. Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes. Pour raspberry filling over shortbread and let cool completely, about 2 hours. Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear. Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

Time 3h20m Number Of Ingredients 6 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.

Time 17m Yield 12 serving(s) Number Of Ingredients 7 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.

Number Of Ingredients 7 Steps:

Remove all peel from lemons with a vegetable peeler. Boil peel and 1 3/4 cups water in a 2-quart saucepan until water is bright yellow, about 5 minutes. Remove from heat. Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften. Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved. Add water, then stir in gelatin mixture until dissolved. Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours. Reserve remaining lemon mixture at room temperature. Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more.

More about “raspberry lemon jello saladdessert recipe 435”

Yield 12 Number Of Ingredients 7 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.