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Ruby Red Raspberry Salad

 Ruby Red Raspberry Salad
A refreshing and attractive side dish, this salad adds a festive touch to your holiday table. Children especially like this slightly sweet salad. -Marge Clark, West Lebanon, Indiana
12-16 ServingsPrep: 15 min. + chilling


  • 1 package (3 ounces) raspberry gelatin
  • 2 cups boiling water, divided
  • 1 package (10 ounces) frozen sweetened raspberries
  • 1-1/2 cups sour cream
  • 1 package (3 ounces) cherry gelatin
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 can (14 ounces) whole-berry cranberry sauce
  • Mayonnaise and mint sprigs, optional


  • Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries
  • and stir until berries are thawed and separated. Pour into a 13-in.
  • x 9-in. dish; chill until set.
  • Carefully spread with sour cream; chill. Dissolve cherry gelatin in
  • remaining boiling water. Add pineapple and cranberry sauce; mix
  • well. Allow to thicken slightly.
  • Carefully spoon over sour cream mixture; chill. If desired, garnish
  • with mayonnaise and mint. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 164 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 42 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.