Raspberry Ribbon Salad

Raspberry Ribbon Salad puts boiling water, frozen raspberries and lemon juice at the center of a salad recipe and finishes in about 320 minutes, enough for 6 Servings.

• Yield 6 Servings
• Ready in 320 minutes
• Prep 20 minutes
• Cook 300 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

Instructions

1. 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.
2. 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.
3. 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.
4. Cover and chill the salad for 2-3 hours until set.

Let the center settle before you cut it, or the slices will slump.