Raspberry Topped Lemon Velvet
Raspberry Topped Lemon Velvet is an moderately easy dinner. Made with 3 oz. lemon jello, 2 c. boiling water, 10 1/2 oz. mini marshmallows, 3 oz. cream cheese and 1/2 c. mayonnaise, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Dissolve lemon jello in 2 cups of boiling water, add marshmallows and stir until almost completely dissolved.
Blend mayonnaise, cream cheese and 1/2 of jello until smooth.
Stir in remaining jello and chill until thick and syrup like.
Fold in pineapple.
Mix whipped topping with milk and vanilla and fold into jello.
Pour into lightly oiled 11 x 7 x 2-inch baking dish, chill until set.
Meanwhile, dissolve raspberry jello in 1 cup of boiling water, stir in cold water, chill until thick and syrup like.
Spoon raspberry jello over top of first layer and chill until set.
π· Perfect Pairings
Complete your meal with these
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