Raspberry Jello Salad
Prep time
Cook time
Total time
We enjoy this sweet salad as a side over the holidays. Please note that the prep time does not include refrigeration. This dish is best made a day ahead.
Serves: 8 servings
  • Approximately 35 ounces unsweetened applesauce*
  • 2 small (3-ounce) or 1 large (6-ounce) box raspberry Jell-o
  • 16 to 20 ounces unsweetened frozen raspberries
  • Fresh raspberries, for garnish (optional)
  1. Set the raspberries out to thaw a bit while you heat the applesauce.
  2. Put the applesauce in a medium saucepan and heat it over medium heat until it starts to boil.
  3. Remove the pan from the heat.
  4. Stir in the Jello until completely mixed.
  5. Stir in the partially thawed raspberries.
  6. Pour the mixture into a 9×9-inch baking dish or a Jello mold. (I used a 2.8 liter casserole dish in the photos.)
  7. Refrigerate until set, for several hours or preferably overnight.
  8. Garnish with fresh raspberries, if desired.
* I purchase a large container of applesauce (46 to 50 ounces) and measure out the correct amount.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raspberry-jello-salad