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Raspberry Lemon Jello Salad/Dessert


Directions below are to make in 9x13 pan with raspberry layer on top.

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Rate this recipe 4.2/5 (18 Votes)


  • 1 6 oz pkg raspberry jello
  • 1 3 oz pkg lemon jello
  • 1 cup milk
  • 8 ounces cream cheese, room temperature
  • 12 ounces frozen raspberries, thawed and drained (2 pkgs)
  • 4 cups boiling water
  • 1 cup crushed pineapple (drained)
  • 16 oz mini marshmallows
  • 1 8oz cool whip


Servings 16
Cooking time 720mins
Adapted from


Step 1

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.


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