FLUFFY LEMON JELLO SALAD
Steps:
- Whisk together the lemon jello and cook & serve lemon pudding in a medium saucepan. Whisk in water.
- Bring mixture to a simmer over medium heat, stirring constantly, until mixture thickens and becomes more translucent. (About 5 minutes total.)
- Remove from heat and stir in the ice cubes until melted. Pour mixture into a large heatproof bowl and cool in the refrigerator until slightly thickened, and lukewarm to the touch; about 10-15 minutes.
- Remove from fridge and fold or gently whisk in the whipped topping until smooth and combined. Can leave the mixture in the same bowl, or pour it into a mold, or 13x9-inch pan. Smooth top with spatula.
- Return jello salad to refrigerator to chill and set up completely; about 2 hours. Serve with extra whipped cream and fresh raspberries, if desired.
RASPBERRY JELLO SALAD
This Raspberry Jello Salad could not be easier to make, and it looks so beautifully bright and festive on a holiday table.
Provided by Julie
Categories Salad
Time 4h
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving, Calories 256 calories, Sugar 31g, Sodium 103mg, Fat 9.4g, SaturatedFat 4.7g, UnsaturatedFat 2.5g, TransFat 0.4g, Carbohydrate 42g, Fiber 5g, Protein 3.5g, Cholesterol 27mg
CLASSIC RASPBERRY JELLO SALAD
Raspberry Jello Salad is an amazing dessert or side dish that is so fruity and delicious.
Provided by Katie Clark
Categories Jello Recipes
Time 4h20m
Number Of Ingredients 6
Steps:
- Bring the water to a boil.
- Remove from heat and dissolve raspberry jello mix.
- Mix together with pineapple, raspberries and mashed bananas
- Pour into a 9x13 glass dish.
- Cover with plastic wrap and refrigerate for four hours.
- Cut and serve with whipped topping.
Nutrition Facts : Calories 100 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
ROSEY RASPBERRY SALAD
Steps:
- In a large bowl, dissolve gelatin in boiling water. Add sherbet and stir until melted. Chill until syrupy. Add raspberries. Pour into an oiled 8-cup mold. Chill until firm.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
THE YUMMIEST TASTIEST RASPBERRY JELLO SALAD
My husband's Aunt Kathy made this for one of our family meals and I was so impressed that I begged for the recipe! This is not your average jello salad-it's much much better! Not only does it taste wonderful but it is pretty. Appropriate for every day but beautiful enough for a holiday meal.
Provided by QueenJellyBean
Categories Potluck
Time 17m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
- Pour over jello and stir until dissolved.
- Add cold water and pie filling. Stir well.
- Chill until set in a 9 x 12 dish.
- Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
- Spread on jello.
- Sprinkle with chopped walnuts and or fresh raspberries.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 186.5, Fat 10.3, SaturatedFat 5.9, Cholesterol 30.8, Sodium 143, Carbohydrate 22.1, Fiber 0.1, Sugar 21.1, Protein 2.7
RASPBERRY LEMON JELLO SALAD/DESSERT RECIPE - (4.3/5)
Provided by JMS2013
Number Of Ingredients 9
Steps:
- 1. 1. Scald 1 cup milk and add 16 oz marshmallows to dissolve. Set aside. Cream Layer: 2. Cream together lemon jello and cream cheese. Stir in 1 cup boiling water. When creamed add marshmallow mixture and fold in 1 cup crushed pineapple and 8 oz cool whip. 3. Pour in 9x13 pan and place in refrigerator to set. Raspberry Layer: 4. Dissolve raspberry jello in 3 cups boiling water. When jello is dissolved stir in raspberries (thawed and drained). Pour over lemon/cream cheese mixture when the lemon layer is set. 5. Cut into squares and serve. Alternative Presentation: Spray or grease jello mold. Prepare raspberry layer first and pour into mold and place in refrigerator to set. When raspberry layer is set, prepare lemon/cream cheese mixture and pour over raspberry mixture in mold. When set, invert mold onto plate.
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