Raspberry Topped Lemon Velvet Recipe

Name: Raspberry Topped Lemon Velvet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 oz. lemon jello; 2 c. boiling water; 10 1/2 oz. mini marshmallows; 3 oz. cream cheese; 1/2 c. mayonnaise; 8 1/2 oz. crushed pineapple, drained; 8 oz. Cool Whip; 1/2 c milk; 1/2 tsp. vanilla; 3 oz. raspberry jello; 1 c. boiling water; 1 c. cold water

Servings: persons

3 oz. lemon jello
2 c. boiling water
10 1/2 oz. mini marshmallows
3 oz. cream cheese
1/2 c. mayonnaise
8 1/2 oz. crushed pineapple, drained
8 oz. Cool Whip
1/2 c milk
1/2 tsp. vanilla
3 oz. raspberry jello
1 c. boiling water
1 c. cold water

1
Dissolve lemon jello in 2 cups of boiling water, add marshmallows and stir until almost completely dissolved.
2
Blend mayonnaise, cream cheese and 1/2 of jello until smooth.
3
Stir in remaining jello and chill until thick and syrup like.
4
Fold in pineapple.
5
Mix whipped topping with milk and vanilla and fold into jello.
6
Pour into lightly oiled 11 x 7 x 2-inch baking dish, chill until set.
7
Meanwhile, dissolve raspberry jello in 1 cup of boiling water, stir in cold water, chill until thick and syrup like.
8
Spoon raspberry jello over top of first layer and chill until set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 oz. lemon jello, 2 c. boiling water, 10 1/2 oz. mini marshmallows, 3 oz. cream cheese, and more.

Yes, Raspberry Topped Lemon Velvet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry Topped Lemon Velvet

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