Fluffy Raspberry Jello Salad

Finding the perfect potluck dish that pleases both kids and adults can feel like an impossible task. Between juggling different dietary preferences and trying to avoid bringing the same old pasta salad everyone else brings, picking a crowd-pleasing recipe can really test your patience – especially when you’re short on time.

That’s where this raspberry jello salad comes to the rescue: it’s sweet but not overpowering, takes minimal effort to put together, and can be made well ahead of time. Plus, it’s the kind of recipe that brings back memories of family gatherings and holiday celebrations.

What Kind of Raspberries Should I Use?

For this retro jello salad, frozen raspberries are actually the perfect choice – no need to hunt down fresh ones. Regular frozen raspberries from the grocery store work great, and they’re usually picked and frozen at peak ripeness, which means they’ll have excellent flavor. If you do want to use fresh raspberries, that’s totally fine too, but you might need to adjust the amount of liquid in the recipe since frozen berries release more moisture as they thaw. Just make sure if you’re buying fresh raspberries that they’re bright red, firm, and free from any mold or mushiness. One helpful tip: whether using fresh or frozen, give your raspberries a quick check for any stems that might have snuck in before adding them to your jello mixture.

Options for Substitutions

This classic jello salad recipe can be tweaked in several ways to match your preferences or pantry items:

• Raspberry gelatin: While raspberry gives this dish its signature flavor, you can use strawberry or cherry jello for a different but equally tasty twist. Just make sure to use regular jello, not sugar-free, as it sets differently.
• Applesauce: Regular applesauce works best, but you can use unsweetened if you prefer less sugar. In a pinch, pureed pears or mashed bananas can work too, though they might change the flavor slightly.
• Frozen raspberries: Fresh raspberries work just as well when in season. You can also swap them with frozen strawberries, blackberries, or a mixed berry blend – just make sure to keep the amount the same.
• Sour cream: Greek yogurt makes a great substitute if you want to cut some calories. You could also use plain yogurt, but strain it first to remove excess liquid so your jello sets properly.
• Mini marshmallows: Regular marshmallows cut into smaller pieces work fine. You can also leave them out or replace them with whipped cream folded in just before the jello starts to set.

Watch Out for These Mistakes While Making

The biggest challenge when making jello salad is getting the temperature and timing right – using water that’s not hot enough will prevent the gelatin from dissolving properly, while adding cold ingredients too quickly can cause premature setting and lumps.

For the smoothest texture, let your boiling water and gelatin mixture cool for about 5 minutes before adding the applesauce and frozen raspberries, but don’t wait too long or it will start to set before you can mix in the other ingredients.

A common mistake is rushing the chilling process – this dessert needs at least 4 hours (preferably overnight) to set completely, and trying to speed it up in the freezer can result in an uneven, grainy texture.

To prevent the marshmallows from floating to the top, wait until the mixture is partially set (about the consistency of egg whites) before folding them in, and make sure your sour cream is at room temperature when you add it to avoid creating unwanted streaks or chunks.

What to Serve With Jello Salad?

This sweet and creamy raspberry jello salad fits right in at any potluck or holiday meal! Since it walks the line between side dish and dessert, you can serve it alongside classic main dishes like baked ham, roasted turkey, or grilled chicken. For a summer barbecue, it pairs really nicely with pulled pork sandwiches or grilled burgers. If you’re serving it as more of a dessert, try adding a dollop of whipped cream on top and some fresh berries on the side – this makes it feel a bit more special without going overboard.

Storage Instructions

Keep Cool: This raspberry jello salad needs to stay chilled! Cover it well with plastic wrap or pop it in an airtight container and keep it in the fridge. It’ll stay fresh and jiggly for up to 5 days, though the marshmallows might get a bit softer over time.

Make Ahead: You can totally prep this jello salad a day or two before your gathering. In fact, I think it tastes even better after the flavors have had time to mingle together in the fridge overnight. Just add the marshmallows right before serving if you want them to maintain their texture.

Serving Tips: Take the jello salad out of the fridge about 5-10 minutes before serving – this lets it soften just slightly for the perfect texture. If you’re bringing it to a potluck, consider packing it in a cooler with ice packs to keep it nice and cold.

Preparation Time	15-20 minutes
Cooking Time	0-10 minutes
Total Time	120-150 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 30-40 g
• Fat: 80-100 g
• Carbohydrates: 350-400 g

Ingredients

For the raspberry layer:

• 2 boxes raspberry gelatin (3 oz each)
• 2 cups boiling water
• 2 cups unsweetened applesauce
• 24 oz frozen raspberries

For the topping:

• 2 cups sour cream
• 2 cups miniature marshmallows

Step 1: Dissolve Gelatin

• 2 boxes raspberry gelatin (3 oz each)
• 2 cups boiling water

Pour the raspberry gelatin into the bottom of a 9 by 13 inch baking dish.

Pour the boiling water over the gelatin and stir until the gelatin is completely dissolved, ensuring there are no lumps or undissolved bits.

Step 2: Combine Applesauce with Gelatin Mixture

• 2 cups unsweetened applesauce

Add the unsweetened applesauce to the dissolved gelatin in the baking dish.

Stir well to combine until the mixture is uniform throughout.

I like to make sure the applesauce is fully blended in for a smooth texture.

Step 3: Incorporate and Set Raspberries

• 24 oz frozen raspberries

Carefully add the frozen raspberries on top of the gelatin-applesauce mixture, distributing them evenly across the surface.

Gently press the berries down to ensure they form an even layer and are partially submerged.

Cover the dish and refrigerate for at least 2 hours, or until the mixture is fully set.

For the best texture, make sure the raspberries are spread out and not clumped together.

Step 4: Top with Creamy Marshmallow Layer and Chill

• sour cream
• mini marshmallows

About one to two hours before serving, stir sour cream and mini marshmallows together in a separate bowl.

Spread this mixture evenly over the chilled and fully set raspberry layer.

Cover and refrigerate again until ready to serve.

(Tip: For a tangier topping, I sometimes swap part of the sour cream with Greek yogurt!)