- 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. Yield: 12-14 servings.
Reviews forRosey Raspberry Salad
"Simple, delicious and beautiful. I am already putting it on next month's menu plan."
"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."
"Delicious and pleased the crowd. Thank you!"
"Never had such a great response to a jello salad"
"So easy, so yummy!"