Alaska Cranberry Raspberry Jello Salad

12
Servings
1d
Prep Time
10m
Cook Time
1d 10m
Ready In


"Elizabeth Montgomery had a similar recipe written down on script for Bewitched"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (189.2 g)
  • Calories 243.8
  • Total Fat - 9.1 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 22.6 mg
  • Sodium - 131.6 mg
  • Total Carbohydrate - 38.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 17.3 g
  • Protein - 4.4 g
  • Calcium - 88.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.1 mg

Step 1

Spray a 12-cup bundt pan or jello mold with cooking spray.

Step 2

In a medium bowl

Step 3

Dissolve cherry jello with 1 1/4 cup boiling water .

Step 4

Once the jello powder is dissolved,

Step 5

Stir in cranberry sauce, breaking it up with a spoon until it’s well combined.

Step 6

Then add undrained crushed pineapple and stir until well mixed.

Step 7

Pour into the bundt pan.

Step 8

Refrigerate until set, about 4 hours

Step 9

Gently spread a layer of sour cream on the top. Refrigerate at least an hour.

Step 10

Make the last layer.

Step 11

Combine the raspberry jello with 1 1/4 cups boiling water with lemon juice.

Step 12

When the jello powder is dissolved, stir in the frozen raspberries.

Step 13

Carefully spoon the jello/berry mixture into the mold, careful not to disturb the sour cream.

Step 14

You may have a little more jello than you need. Refrigerate the mold overnight.

Step 15

When you’re ready to unmold the jello salad, take a clean, dry finger and gently just slightly pull the edge of the top of the jello away from the side of the bundt pan, working all the way around the pan and around the center.

Step 16

Dunk the bottom of the pan in a bath of hot water for about 10 seconds, submerging it ¾ of the way up the side, but being careful not to get any water on jello

Tips & Variations


No special items needed.

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