Raspberry Salad

“Good for Christmas.” – Debbie Cameron

“A tasty treat, though a perhaps a little difficult to cut into squares (I would recommend adding some additional unflavored gelatin if you want to serve it this way), but it is equally good spooned into a fruit dish.” – April Ferre

Raspberry Salad

Course: Salads – Fruit & Jello


  • 1 6-Ounce Package Raspberry Jello
  • 2 Cups Boiling Water
  • 2 10-Ounce Packages Frozen Raspberries
  • 1 1/2 Cup Applesauce
  • 2 Cups Sour Cream
  • 2 Cups Miniature Marshmallows


  • Dissolve jello in hot water and cool to lukewarm. Add frozen berries and applesauce. Mix and pour into 9×13-inch pan. Chill until set.
  • Mix sour cream and marshmallows. Spread over salad and let set several additional hours. Cut in 2 to 3 inch squares and serve on greens. Serves 8.

1997 Recipe – Debbie Cameron