Taste of Home publishes a raspberry and pineapple gelatin salad recipe that originally appeared in Taste of Home’s 2004 Country Extra. The recipe serves 12 to 16 people and requires 25 minutes of prep time plus time to chill.
To make the salad, dissolve 2 3-ounce packages of cranberry gelatin in boiling water in a small bowl. In a larger bowl, beat 1 8-ounce package of cream cheese until smooth. Gradually add the hot gelatin mixture to the cream cheese mixture, beating until smooth. Stir in 1 12-ounce thawed and drained frozen strawberries and 1 cup ginger ale. Add 1 8-ounce can of drained crushed pineapple, 1/3 cup chopped pecans and 1/2 teaspoon vanilla extract. Cover the bowl, and place it in the refrigerator for 30 minutes, allowing it to partially set.
Remove the bowl from the refrigerator. Fold in 1 8-ounce carton of thawed frozen whipped topping and 1 1/2 cups miniature marshmallows. Spray a 13-by-9-inch dish with cooking spray, and transfer the mixture to the dish. Cover the dish, and transfer it to the refrigerator for four hours or until the mixture inside is firm. Finish the salad by spreading additional whipped topping over the top before serving.