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alice's raspberry salad
family favorite for 50 years

It is said that as we grow older we become our mothers...
I hope this is true because I could use more of her good nature and kindness!
She does have one fault that she has passed on to me...grazing. I understand I am a third generation grazer. We pick a little here and eat a little there, but arenʼt very hungry at mealtime.

Mom has been making this recipe for 50 years, every family holiday or birthday, for as long as I can remember. A salad, dressed up as a dessert!
She found the recipe in a Wisconsin Dairyland publication in the early 50ʼs.

DG logo
raspberry salad
10-12 servings

Unmold onto a serving plate and garnish with salad greens.
red layer
oiled 8 c mold
1-10 oz frozen raspberries, thawed, drained well, save the juice
1-7 oz crushed pineapple (in its own juice), drained well, save juice
1-3 oz raspberry jello
Combine the juices and water to equal 1 3/4c. Heat to boiling and pour over gelatin.
Stir until dissolved. Cool until partially set and add berries. Pour into mold and chill until set.

white layer
1 envelope unflavored gelatin
1/4 c cold water
1-8 oz cream cheese, room temperature
1 c whipping cream
1/3 c powered sugar
1/2 c pecan pieces
  • Soak the gelatin in the cold water. Then dissolve for a few seconds in microwave.
  • Cool. Cream the cheese at low speed. Add the whipping cream at high speed until stiff.
  • Fold in powdered sugar. Add the cooled gelatin to crushed pineapple and fold into cream mixture. Add pecans. Pour the cream mixture on top of the raspberry jello and refrigerate.