Raspberry Jello Salad Recipe is a beautiful, delicious molded salad with applesauce that makes an excellent substitution for cranberry sauce at your holiday table.
Included is a Raspberry Cranberry Pear Salad with chopped pears and walnuts.
Both are delicious with a baked ham, turkey or chicken dinner.
Jello salads and desserts made with fruits and nuts are a healthy choice. They are quick and easy to make... a welcomed bonus!
Place applesauce in a saucepan and bring to boiling point.
Remove from heat and stir in dry Jello for about 3 minutes, scraping down sides, until all granules dissolve.
Stir in cool water.
Lightly grease 8 cup jello mold.
A non-stick Bundt pan works great.
Pour in cooled mixture and refrigerate until congealed.
To remove salad from mold, dip it a few seconds into warm, not hot water, to loosen and invert pan onto serving plate.
Dip the mold a little below the rim so the water doesn't run over top of salad.
Pipe softened cream cheese around bottom of ring for decoration, if desired.
Salad may be sliced and served on a bed of salad greens such as lettuce leaves or spinach, in a salad bowl or on a plate.
To serve this as a dessert instead of as a salad, eliminate the salad greens and top each serving with a dollop of Homemade Whipped Cream.
Sprinkle with chopped walnuts or chopped pecans.
Place Jello in a mixing bowl.
Slowly pour in boiling water and stir until dissolved.
Add cold water and cranberry sauce.
Stir until well blended.
Chill until Jello starts to congeal.
Stir in pears and nuts.
Pour into a 6 cup mold and chill 4-6 hours until firm.
Arrange lettuce leaves on serving plate or tray.
Loosen edges and bottom of salad onto bed of lettuce per above instructions.
Garnish with additional pears and nuts, if desired.
NOTE: Both recipes can be garnished with fresh or frozen and thawed whole raspberries and or Homemade Whipped Cream.