I love the tart and sweet that are combined in this jello salad! Cranberries and raspberries go so well together. The topping is the perfect amount of sweetness as it's a combination of sour cream, brown sugar, and whipped topping. A beautiful side to any meal.
Cranberry Raspberry Jello Salad
12 servings
2 (3 oz.) packages raspberry gelatin
1 3/4 cup cranberry-raspberry juice, divided
1 can (14 oz.) whole-berry cranberry sauce
1 can (20 oz.) crushed pineapple, undrained
2 1/2 cups frozen unsweetened raspberries, thawed
1 cup sour cream
2 tablespoons brown sugar
1 cup whipped topping
In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/2 hours. Fold in pineapple and raspberries. Transfer to a 11x7-inch dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Cover and refrigerate until ready to serve.
This recipe from my grandma is a beauty. I love the dark red color that comes from using cranberry juice and whole-berry cranberry sauce with the raspberries. Be sure to let the jello set completely before topping and serving.
Once it's firm, combined the sour cream, brown sugar, and whipped topping.
It stays great in the refrigerator for several days. I love how easy it was to cut and serve in squares. It is so tasty and will be one we make again!
Recipe Source: Recipe from Grandma Carol Preece