Fluffy Raspberry Salad Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:32-40 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 32-40 servings


  • 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

Nutritional Facts

3/4 cup: 87 calories, 4g fat (3g saturated fat), 16mg cholesterol, 16mg sodium, 12g carbohydrate (10g sugars, trace fiber), 1g protein


  1. Dissolve gelatin in boiling water. Add raspberries; stir until thawed. Stir in applesauce. Refrigerate until partially set.
  2. 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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Reviewed Jul. 26, 2011

"Does anyone try a new recipe without a picture? Not me -- at least half of the appeal of food is visual."

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