Ingredients Jump to Instructions ↓

  1. 2 packages (3 ounces each ) cranberry gelatin

  2. 1 cup boiling water

  3. 1 package (8 ounces) cream cheese, softened

  4. 1 package (12 ounces) frozen raspberries, thawed and drained

  5. 1 cup ginger ale

  6. 1 can (8 ounces) crushed pineapple, drained

  7. 1/3 cup chopped pecans

  8. 1/2 teaspoon vanilla extract

  9. 1 carton (8 ounces) frozen whipped topping, thawed

  10. 1-1/2 cups miniature marshmallows Additional whipped topping

Instructions Jump to Ingredients ↑

  1. In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set. Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping. Yield: 12-16 servings.


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