Ruby Red Layered Salad Recipes
RUBY RED LAYERED SALAD
This is another Jello salad but one that I must make for Thanksgiving and Christmas or anytime that we have roast turkey. I going to provide the recipe as I found it. But as we are diabetic, I make the cranberry sauce from scratch so that I can control the sugar and I use sugar free jello as well. I only posting so that I do not lose the recipe, I got the recipe from the internet some years ago so I can not tell you what site the recipe came from for sure. I also did not copy the serving sizes and how much the recipe makes so I have guessed from my own experience. If I am off greatly, I am sorry.
Provided by livingstonfran
Categories Fruit
Time 2h
Yield 4 cups, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- 1) Dissolve raspberry jello in one cup of boiling water. Add the frozen raspberries, stir until well mixed. Pour into a large glass bowl. Refrigerate until almost firm about 30 minutes but maybe as long as 60 minutes. ( I have never had to wait 60 minutes but this is what the recipe states.).
- 2) Spread sour cream over firm Jello.
- 3) In another bowl, dissolve cherry Jello in one cup boiling water. Stir in crushed pineapple ( drained) and cranberry sauce. Chill 20 to 40 minutes until only partially set, Spoon cherry mixture over the sour cream layer in the first bowl and chill for another hour or two.
Nutrition Facts : Calories 566.8, Fat 23, SaturatedFat 13.2, Cholesterol 59.8, Sodium 229, Carbohydrate 90.3, Fiber 4.7, Sugar 85.3, Protein 5
BLUEBERRY PARTY SALAD
This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling.
Provided by Sandy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
- In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
- In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 57.1 g, Cholesterol 21 mg, Fat 6.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 169.6 mg, Sugar 53.7 g
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