Raspberry Jell-O Salad
This Raspberry Jell-O Salad features a buttery graham cracker crust, a vibrant raspberry gelatin layer with frozen berries, and a creamy, tangy whipped cream cheese topping. It's a refreshing and colorful dessert, perfect for gatherings, offering a delightful balance of sweet and tart flavors with varied textures.
Equipment
- 1 9x13 inch Baking Dish
- 2 Large Mixing Bowls One for gelatin, one for cream cheese mixture.
- 1 Saucepan For boiling water to dissolve gelatin.
- 1 Electric mixer or whisk For whipping cream cheese and heavy cream.
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 6- oz. package raspberry powdered gelatin
- 2 10- oz. bags frozen raspberries
- 2 Tbsp. fresh lemon juice
- 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt divided
- 3 graham cracker sheets
- 2 Tbsp. unsalted butter
- 3 Tbsp. sugar divided
- 4 oz. cream cheese room temperature
- 1 cup chilled heavy cream
Instructions
- Crush graham cracker sheets finely, then combine with melted unsalted butter, 1 tablespoon of sugar, and 1/4 teaspoon of kosher salt.
- Press the graham cracker mixture evenly into the bottom of a 9x13-inch baking dish; chill the crust while preparing the other layers.
- In a large bowl, whisk the raspberry powdered gelatin with 2 cups of boiling water until the gelatin is completely dissolved.
- Stir in the two bags of frozen raspberries, fresh lemon juice, and the remaining 1 teaspoon of kosher salt until well combined and the raspberries are partially thawed.
- Pour the raspberry gelatin mixture over the chilled graham cracker crust in the baking dish and refrigerate for at least 2-3 hours, or until fully set.
- In a separate large mixing bowl, beat the room temperature cream cheese with the remaining 2 tablespoons of sugar until smooth and creamy.
- In a chilled bowl, whip the cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined, creating a light and airy topping.
- Carefully spread the cream cheese topping evenly over the set raspberry gelatin layer.
- Chill the assembled salad for at least 1 additional hour before serving to allow the topping to set firmly.
Notes
For a perfectly smooth cream cheese topping, ensure your cream cheese is at room temperature before whipping. Chill your heavy cream and mixing bowl for at least 15 minutes prior to whipping for maximum volume and stability. When preparing the gelatin, make sure it is fully dissolved before adding the frozen raspberries, as they will help cool and set the mixture quickly. Allow adequate chilling time between layers to prevent bleeding and ensure clean presentation. A slight pinch of salt in the cream cheese mixture enhances the sweetness and balances the tartness of the raspberries.