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4.78 from 22 votes

Cran-Raspberry Jello Salad

Author Joy in Every Season

Ingredients

  • 1 6 oz pkg strawberry jello *I use sugar free
  • 1 1/2 cup hot water boiling
  • 1 14 oz can whole cranberries *Use at least one cup, or a little more
  • 1 #2 can crushed pineapple undrained 20 oz. can
  • 3/4 +/- cup sour cream **More/less depending on the jello/pan you make it in.
  • 1 6 oz pkg raspberry jello *I use sugar free
  • 1 1/2 cup hot water boiling
  • 1 1/2 cup frozen raspberries

Instructions

  • Mix strawberry jello with 1 1/2 cup hot water until dissolved.
  • Stir in 1 cup whole cranberries and can crushed pineapple.
  • Pour into large jello ring mold (*see note above), refrigerate until set.
  • Spread with a thin layer of sour cream, let set.
  • Mix raspberry jello with 1 1/2 cup hot water until dissolved.
  • Stir in frozen raspberries.
  • Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
  • Remove from jello mold and enjoy.
  • **optional, you may use a little baking spray to spray mold for easy removal of jello
  • If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)
  • **Disclaimer, this original recipe (unknown source) is at least 40 years old. I've made a few suggestions/corrections to my original post to help clarify some confusion.