Raspberry Jello Salad
We enjoy this sweet salad as a side over the holidays. Please note that the prep time does not include refrigeration. This dish is best made a day ahead.
Ingredients
- Approximately 35 ounces unsweetened applesauce*
- 2 small
- 16 to 20 ounces unsweetened frozen raspberries
- Fresh raspberries (for garnish (optional))
Instructions
- 1
Set the raspberries out to thaw a bit while you heat the applesauce.
- 2
Put the applesauce in a medium saucepan and heat it over medium heat until it starts to boil.
- 3
Remove the pan from the heat.
- 4
Stir in the Jello until completely mixed.
- 5
Stir in the partially thawed raspberries.
- 6
Pour the mixture into a 9×9-inch baking dish or a Jello mold. (I used a 2.8 liter casserole dish in the photos.)
- 7
Refrigerate until set, for several hours or preferably overnight.
- 8
Garnish with fresh raspberries, if desired.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org