Raspberry Layered Jello Salad begins with a base of frozen raspberries, pineapple, and fresh bananas topped with a layer of sour cream, topped off with another thin layer of raspberries and jello! It’s the perfect side salad for Holidays and Special Occasions.
My Mom gave me a cookbook filled with family favorite recipes at my bridal shower 30+ years ago! It’s still one of my favorite gifts, and my most treasured collection of recipes!
One of our favorite salads contained within the pages of that family treasure is this scrumptious Raspberry pineapple layered jello salad. It’s made with frozen raspberries, so it can be made year round.
I can’t tell you the original origins of this salad. Mom states in the cookbook that it came from my Church Youth Leader. My favorite youth leader! She was always so much fun! I have an entire file in my memory bank of the times spent with her and my friends! Truly a great woman, who I so admire. She still is! Knowing it came from her makes this recipe even more special.
I like to make this salad for Easter, Christmas, and other special occasions! The layer of sour cream adds an amazing creaminess and little extra subtle tang! This is by far my all time favorite jello salad. It goes great with Ham and Prime Rib!
You will need four (3 oz.) packages of Red Raspberry Jello, or 2 large 6 ounce packages. Place the gelatin in a large bowl.
TIP: You can also cut this recipe in half and only use two 3 oz. packages of jello. Just remember to cut the remaining ingredients in half.
Carefully add 3 1/2 cups boiling water to gelatin and mix until jello is completely dissolved.
Add two (12 oz) bags of frozen raspberries. Do NOT thaw the raspberries. Just toss ’em in there frozen and stir! Jello will begin to thicken.
Add 1 (20 oz) can, undrained, crushed pineapple!
Stir until all the ingredients are well combined!
Remove two cups of jello mixture and set aside to use later. This is for the top layer of this jello salad. (It was “wear matching jello nail polish” day! Why else would I wear hot magenta nail polish?)
Stir in 4 mashed bananas.
TIP: Now I’m a little “lazy” when it comes to cooking. Maybe lazy isn’t the right word…maybe I should say “I like to take short cuts”! So I just toss the bananas in the jello mixture and mash them in there.
Caution when mashing bananas into jello do so carefully! You do not want to pulverize the raspberries.
Stir, one more time, to incorporate all the ingredients together!
Pour the Raspberry Pineapple and Banana jello mixture into the bottom of a 9 x 13 dish. Place on a level surface in your refrigerator and let chill till fairly well set.
Once the base layer has set, spread 1 pint of sour cream over the top, with a spatula, to create a beautiful white ribbon between the Raspberry jello layers.
Spoon the reserved 2 cups of gelatin over the top of the sour cream. Carefully push the jello mixture to the edges of the dish. The mixture will be thick, but it will cover the sour cream.
Chill until firm. Do not cover with plastic wrap until the salad has completely set!
TIP: Once it is fully set you can cover with plastic wrap to keep the jello fresh. Just be very careful removing the plastic wrap, or spray it with non-stick cooking spray, so it doesn’t stick to the top layer of jello.
Cut into squares, garnish with whipping cream, a fresh raspberry and a sprig of mint.
All the various layers of this raspberry jello salad made with frozen raspberries, combine for a luscious side salad. I love the creamy texture the mashed bananas lends to the base layer of this jello salad.
This truly is my favorite salad made with jello! It’s been a staple at our dinner table for years, and is always receives rave reviews. I know the guests around your table will love it too.
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Happy Nesting and Happy Holidays!
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