Raspberry Ribbon Salad

• servings: 6 servings
• total time: 5 hours 20 minutes

Ingredients

1 1/4 cups boiling water

1 (3-ounce) package red raspberry gelatin

10 ounces frozen raspberries

1 tablespoon lemon juice

3 ounces cream cheese

1/4 cup powdered sugar

1 tablespoon sour cream

1 teaspoon vanilla extract

1 cup cold heavy whipping cream

Directions

In a medium bowl, pour the boiling water over the raspberry jello and stir with a spoon until dissolved. Add frozen raspberries and lemon juice and mix well. Refrigerate the mixture until it starts to thicken (1-2 hours) - you don't want it completely set up, just thicken like spreadable pudding. If you want to speed up this process, stir the jello mixture over a bowl of ice water to cool faster.

In a blender or in a bowl with a handheld or stand mixer, whip the cream cheese, powdered sugar, and sour cream until smooth. Add the vanilla and whipping cream and whip until thick and creamy.

In a glass bowl or dish, layer the raspberry jello mixture and cream, two or three layers of each, depending on the size of the dish. I use an 8-inch bowl and the three layers of each are rather thin, it doesn't have to be perfect.

Cover and chill the salad for 2-3 hours until set.

Nutrition

• Calories: 290 kcal
• Total Fat: 20 g
• Saturated Fat: 12 g
• Cholesterol: 71 mg
• Sodium: 129 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 20 g
• Protein: 3 g