A great side dish or healthy dessert
"In my lighthearted romance Sticky Notes, Ethel King, the matchmaking grandmother, makes this easy and delicious jello salad. Enjoy!" - Sherri Schoenborn Murray
Raspberry Jello Salad
It takes a little more Jell-O for the top layer (because of the berries) than it does to cover the bottom of the pan. So, keep this in mind when you’re pouring the first layer into the pan. You'll let the first layer set up in the fridge. Then, you'll add the sourcream and raspberry layer and top with the remaining jello mixture.Makes one 9 x 13 pan
- 12-ounces (2 x 6-ounce pkgs.) Cherry or Raspberry Jell-O
- 1 and 1/2 cups boiling water
- 1 (20 oz.) can crushed pineapple in heavy syrup
- 2 ripe bananas, mashed
- 1 cup (at least) sour cream
- 2 cups (at least) raspberries, frozen or fresh
- 1. In a large bowl, mix the Jell-O and boiling water until dissolved.
- 2. Mix in crushed pineapple (undrained).
- 3. Add mashed bananas and stir.
- 4. Pour about half the mixture in a 9-by-13-inch baking pan. Cover with plastic wrap and set in fridge for about 30 minutes.
- 5. When the first layer is set, take a spatula and slather on a layer of sour cream. Make it thick enough that you don’t see the red Jell-O through the sour cream.
- 6. Carefully spread your raspberries in a single layer over the top of the sour cream layer.
- 7. Pour the remaining Jell-O over the berry layer. Cover with plastic wrap and refrigerate. Let it set up, at least an hour or two before serving.