I've modified this recipe slightly since I first served it for Thanksgiving dinner many years ago. It's always a hit.—Teresa Shattuck, Oak Park, Illinois
- 3 packages (3 ounces each) raspberry gelatin
- 2 packages (3 ounces each) orange gelatin
- 5 cups boiling water
- 4 packages (10 ounces each) frozen sweetened raspberries
- 1 jar (20 ounces) chunky applesauce
- 3 cups miniature marshmallows
- 2 cups heavy whipping cream, whipped
- Dissolve gelatin in boiling water. Add raspberries; stir until thawed. Stir in applesauce. Refrigerate until partially set.
- Fold in the marshmallows and whipped cream. Pour into two 13-in. x 9-in. dishes. Refrigerate until firm. Yield: 32-40 servings.
Originally published as Fluffy Raspberry Salad in Taste of Home April/May 1998, p54
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