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Rosey Raspberry Salad Recipe

Rosey Raspberry Salad Recipe

Whenever I make this salad, people comment on its attractive appearance and wonderful flavor. It's a festive side dish that works well for celebrations throughout the year. —Jane Vanderground, Macedonia, Ohio
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-14 servings


  • 3 packages (3 ounces each) raspberry gelatin
  • 3 cups boiling water
  • 3 cups raspberry sherbet
  • 1 package (12 ounces) unsweetened frozen raspberries


  • 1. In a large bowl, dissolve gelatin in boiling water. Add sherbet and stir until melted. Chill until syrupy. Add raspberries. Pour into an oiled 8-cup mold. Chill until firm. Yield: 12-14 servings.

Nutritional Facts

1 slice: 77 calories, 1g fat (trace saturated fat), 2mg cholesterol, 29mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 1g protein

Reviews for Rosey Raspberry Salad

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Reviewed Oct. 28, 2013

"Simple, delicious and beautiful. I am already putting it on next month's menu plan."

Reviewed Jul. 25, 2011

"Yummy recipe. I added a small container of frozen cool whip to the listed ingredients. It didn't setup for a mold, but tasted great. I would probably cut back the water and sherbet next time or add more gelatin for it to set up."

Reviewed Jul. 11, 2011

"Delicious and pleased the crowd. Thank you!"

Reviewed Mar. 7, 2010

"Never had such a great response to a jello salad"

Reviewed Oct. 7, 2009

"So easy, so yummy!"

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