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Rosey Raspberry Salad

Whenever I make this pretty raspberry salad, people talk! It's a festive side dish that works well for celebrations throughout the year. —Jane Vanderground, Macedonia, Ohio
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12 servings


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


  • 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.
Nutrition Facts
1 slice: 145 calories, 1g fat (0 saturated fat), 0 cholesterol, 66mg sodium, 33g carbohydrate (29g sugars, 2g fiber), 3g protein.

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Average Rating:
  • newcountrywife
    Oct 28, 2013

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

  • kcoffman
    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.

  • seeal0000
    Jul 11, 2011

    Delicious and pleased the crowd. Thank you!

  • DeeDee65
    Mar 7, 2010

    Never had such a great response to a jello salad

  • wintermom9597
    Oct 7, 2009

    So easy, so yummy!