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Layered Berry Gelatin Salad

 Layered Berry Gelatin Salad
“This bright, citrusy salad is a combination of several recipes,” writes Sharen Clark from Sunnyside, Washington. “I love to serve it with Thanksgiving and Christmas meals.”
15 ServingsPrep: 25 min. + chilling

Ingredients

  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 can (14 ounces) jellied cranberry sauce
  • CREAM LAYER:
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cups (16 ounces) reduced-fat sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup reduced-fat whipped topping
  • ORANGE LAYER:
  • 2 cans (11 ounces each) mandarin oranges
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 1 cup boiling water

Directions

  • In a small bowl, dissolve raspberry gelatin in boiling water. Whisk
  • in cranberry sauce until blended. Transfer to a 13-in. x 9-in. dish
  • coated with cooking spray. Refrigerate until set but not firm, about
  • 45 minutes.
  • For the cream layer, in a small saucepan, sprinkle gelatin over cold
  • water. Let stand for 1 minute. Heat over low heat, stirring until
  • gelatin is completely dissolved. Cool to room temperature.
  • In a small bowl, combine sour cream and vanilla. Fold in gelatin
  • mixture, then whipped topping. Spoon over cranberry layer and gently

2 of 2

Layered Berry Gelatin Salad (continued)

Directions (continued)

  • spread. Refrigerate until set but not firm, about 45 minutes.
  • Drain oranges, reserving 1 cup syrup; set oranges aside. In a small
  • bowl, dissolve orange gelatin in boiling water. Sir in reserved
  • syrup. Refrigerate until slightly thickened, about 45 minutes. Stir
  • in oranges. Carefully spoon over sour cream layer. Cover and
  • refrigerate for 8 hours or overnight. Yield: 15 servings.
Nutritional Facts: 1 piece equals 129 calories, 3 g fat (3 g saturated fat), 11 mg cholesterol, 58 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.