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Layered Raspberry Salad

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 95496

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1 package (10 oz size) frozen raspberries, thawed, reserve juice
1 can (7 ounce size) crushed pineapple, drained, reserve juice
1 3/4 cup reserved canned fruit liquid
1 package (3 oz size) raspberry flavor gelatin dessert

Cream Cheese Layer

1 envelope unflavored gelatin
1/4 cup cold water
2 packages (3 ounce size) cream cheese, softened
1 cup whipping cream
1/4 cup confectioners' sugar
1/2 cup broken pecans


Add water to bring reserved juices to required amount, if necessary. Heat to boiling; pour over gelatin. Stir to dissolve; cool until partially set.

Add raspberries. Pour into oiled ring mold, chill until set.

For cheese layer, soak gelatin in cold water. Dissolve over hot water; cool. Cream cheese in small bowl of mixer at low speed.

Add whipping cream; beat at high speed until stiff. Fold in sugar.

Add cooled gelatin to pineapple; fold into whipped cream mixture. Add nuts. Pour on top of raspberry layer in mold. Refrigerate until firm.

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Nutritional data has not been calculated yet.

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