This Raspberry Jello Salad has been a cherished addition to our family table quite often. I can’t believe I’ve never shared it here. Maybe because Jello isn’t as stylish now as it was when this recipe was published in the Evangelical Free Church cookbook from Huntington Beach, CA in 1968, but I’d say it’s definitely stood the test of time. Jello or not, this salad is too delicious to keep to ourselves. And SO EASY! Let me show you how to make it.
Pour the raspberry gelatin right into a 9 by 13 inch baking dish or equivalent. I like to use my 2 1/2 quart Corningware dish because it has a lid. Dissolve the gelatin by stirring in 2 cups of boiling water.
Next, stir in 2 cups of applesauce. You can use sweetened or unsweetened and it will be good either way.
I think the applesauce is what gives this salad a unique and pleasing texture. Are we okay with me calling this a salad??? Let’s just go with it :0)
Carefully pour in the frozen raspberries. I try to buy a couple of bags at a time to keep in the freezer so I always have everything on hand to make this Raspberry Jello Salad. You can also buy in bulk and use the triple berry blend from Costco – then the salad has blackberries, raspberries, and blueberries. So pretty!
Cover the dish, and refrigerate the salad until it is set. It will only take a couple of hours- adding the frozen raspberries really speeds that up! A couple of hours before serving, mix the sour cream and mini marshmallows together. Even those in our family who do not care for sour cream, enjoy it in this salad. As the marshmallows blend into the sour cream a bit, it becomes mellow and sweet.
You can also make this salad in mini mason jars for individual servings. I brought dinner over to my parents last week, and the Raspberry Jello Salad mason jars were so easy to take over to them, along with mini chicken pot pies ready to bake. If you have a smaller crowd to feed, you can cut the recipe in half.
In our family, the hardest part of this recipe is my boys fighting over the leftovers for breakfast the next morning. They love it so much, I know they’ll ask me to make it for them every time they come home when they are all grown! It’s so perfect for holidays and looks so bright and festive on a Thanksgiving or Christmas table, or even with blueberries on the 4th of July. I hope your family will enjoy it as much as we do.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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This Raspberry Jello Salad could not be easier to make, and it looks so beautifully bright and festive on a holiday table.
- 2 packages of raspberry gelatin, 3 oz (two small boxes)
- 2 cups boiling water
- 2 cups applesauce
- 24 ounces frozen raspberries
- 2 cups sour cream
- 2 cups mini marshmallows
- Pour raspberry gelatin into the bottom of a 9 by 13 inch baking dish. Pour boiling water over the gelatin, and stir to dissolve.
- Add applesauce and stir.
- Carefully add frozen raspberries, and press them down in an even layer.
- Cover and refrigerate, 2 hours or until set.
- An hour or two before serving, stir sour cream and mini marshmallows together and spread over the set raspberries. Cover and refrigerate until ready to serve.
- Serving Size: 1 Serving
- Calories: 256
- Sugar: 31g
- Sodium: 103mg
- Fat: 9.4g
- Saturated Fat: 4.7g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.4g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3.5g
- Cholesterol: 27mg
Keywords: raspberry jello salad, jello salad, raspberries, marshmallow topping, side dish