Raspberry Ribbon Salad
User Reviews
4.6
Raspberry Ribbon Salad
Description
Raspberry Ribbon Salad features alternating layers of raspberry gelatin and a creamy whipped blend made from cream cheese, powdered sugar, sour cream, vanilla extract, and heavy cream. The raspberry mixture is prepared with boiling water, gelatin, frozen raspberries, and lemon juice, then chilled until thickened but not fully set, ensuring it remains spreadable for layering.
The whipped cream cheese mixture adds a smooth, rich texture contrasted with the slightly tart raspberry layers. Layering the two mixtures creates a visually appealing dish showcasing thin, three-layered ribbons of color and texture in an 8-inch dish.
This salad is best chilled for several hours until fully set, making it a cool dessert suited to warm days or as a light finish to a meal. The distinct layers and balance of sweet and tart flavors contribute to its appeal as a fruit-based creamy salad.
For the best layering effect, allow the raspberry mixture to start setting before layering to prevent blending. Thicker layers can be achieved by doubling the recipe or using a larger dish.
Ingredients
- 1 ¼ cups water boiling
- 1 (3-ounce) (3-ounce) package red raspberry gelatin
- 10 ounces raspberries frozen
- 1 tablespoon lemon juice
- 3 ounces cream cheese
- ¼ cup powdered sugar
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
Instructions
- In a medium bowl, pour the boiling water over the raspberry jello and stir with a spoon until dissolved. Add frozen raspberries and lemon juice and mix well. Refrigerate the mixture until it starts to thicken (1-2 hours) - you don't want it completely set up, just thicken like spreadable pudding. If you want to speed up this process, stir the jello mixture over a bowl of ice water to cool faster.
- In a blender or in a bowl with a handheld or stand mixer, whip the cream cheese, powdered sugar, and sour cream until smooth. Add the vanilla and whipping cream and whip until thick and creamy.
- In a glass bowl or dish, layer the raspberry jello mixture and cream, two or three layers of each, depending on the size of the dish. I use an 8-inch bowl and the three layers of each are rather thin, it doesn't have to be perfect.
- Cover and chill the salad for 2-3 hours until set.
Notes
- Allow the raspberry mixture to thicken partially before layering to maintain distinct layers and prevent them from blending.
- The layers tend to be thin; to create thicker layers, consider doubling the recipe or using a larger dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 290kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 71mg | 24% |
| Sodium | 129mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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