A delightful and creamy raspberry dessert salad, perfect for any occasion.
Combine the crushed pineapple with enough water to make 2 cups in a saucepan and bring to a boil.
Ensure the pineapple mixture is heated thoroughly to help dissolve the gelatin.
Pour the hot pineapple mixture over the raspberry gelatin in a mixing bowl and stir until fully dissolved.
Stir continuously to avoid any lumps in the gelatin.
Add the cold water and raspberry pie filling to the gelatin mixture and stir well.
Mix gently to maintain the texture of the pie filling.
Pour the mixture into a 9x12 dish and refrigerate until set.
Cover the dish with plastic wrap to prevent any odors from the fridge affecting the dessert.
Whip the cream cheese until smooth, then mix in the sour cream and powdered sugar until creamy.
Use an electric mixer for a smoother and quicker result.
Spread the creamy topping evenly over the set gelatin base.
Use a spatula to create a smooth and even layer.
Sprinkle the chopped walnuts and fresh raspberries over the topping.
Arrange the raspberries in a decorative pattern for a visually appealing presentation.
Refrigerate the dessert until ready to serve.
Allow the dessert to chill for at least 30 minutes to ensure all layers are firm.
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