"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Raspberry Jello Recipe

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This recipe for Raspberry Jello, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Kinter
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. milk
16 reg. size marshmallows
1 3 oz. pkg. lemon jello
1 8 oz. cream cheese
1 c. drained crushed pineapple, in it's own juice
1 8 oz. Cool Whip
1 6 oz. raspberry jello
2 12 oz. pkgs. of raspberries
1 c. chopped nuts (optional)

Directions:
Directions:
In medium saucepan, scald 1 c. milk. Add the 16 marshmallows in scalded milk, stir until dissolved. Meanwhile, blend 3 oz. pkg. lemon jello in 8 oz. pkg. of cream cheese. Mix scalded mixture into cream cheese mixture and chill. In medium bowl, mix 1 c. drained crushed pineapple and Cool Whip, then add to cream cheese mixture. Spread into 9 x 13 pan. Chill and set.
Dissolve: 6 oz. pkg. of raspberry jello and 2 pkgs of frozen raspberries in 3 c. boiling water, (put in large bowl) and chill. Pour over cream cheese layer. Chill and set.
Optional: 1 c. chopped nuts in cream cheese layer.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I've often substituted strawberry jello and strawberries, for the raspberry parts.

 

 

 

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