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Raspberry Jell-O Salad

This recipe creates a delightful Raspberry Jell-O Salad with a crushed graham cracker crust, a vibrant raspberry gelatin layer, and a creamy, tangy cream cheese topping. It's a refreshing dessert or potluck dish, offering a pleasant interplay of sweet, tart, and creamy textures.
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Servings: 10 people
Course: lunch/dinner
Cuisine: American
Calories: 2153.5
Ingredients Equipment Method Notes

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

Equipment

  • 1 9x13 Inch Baking Dish or similar-sized glass dish for setting
  • 1 Large Mixing Bowl
  • 1 Whisk for gelatin and cream topping
  • 1 Saucepan for dissolving gelatin
  • 1 Food Processor (optional, for crushing graham crackers)

Method
 

  1. Crush graham cracker sheets into fine crumbs, then combine with melted butter and 1 tablespoon of sugar and a pinch of salt until well mixed.
  2. Press the graham cracker mixture evenly into the bottom of a 9x13-inch baking dish; chill for at least 30 minutes to set.
  3. In a saucepan, bring 2 cups of water to a boil, then remove from heat and whisk in the raspberry gelatin powder until fully dissolved.
  4. Add the frozen raspberries, remaining lemon juice, and the majority of the remaining salt to the dissolved gelatin, stirring gently to combine.
  5. Pour the raspberry gelatin mixture over the chilled graham cracker crust and refrigerate for at least 2-3 hours, or until firmly set.
  6. In a large mixing bowl, beat the room temperature cream cheese with the remaining 2 tablespoons of sugar and a pinch of salt until smooth and creamy.
  7. In a separate chilled bowl, whip the cold heavy cream until soft peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to overmix.
  9. Once the Jell-O layer is completely set, spread the cream cheese topping evenly over it.
  10. Refrigerate the salad for at least another 1-2 hours to allow the topping to set and the flavors to meld, then serve chilled.

Notes

1. For a perfectly set Jell-O layer, ensure the crust is thoroughly chilled before pouring the warm gelatin mixture over it. This prevents the crust from becoming soggy.2. When adding frozen raspberries, the coldness will help the gelatin set faster. Stir gently to distribute them evenly without mashing.3. The cream cheese topping benefits from room temperature cream cheese for a smooth, lump-free texture. Do not over-whip the heavy cream; stop when firm peaks form to maintain a light, airy consistency when folded into the cream cheese.4. Balance the sweetness with a touch of lemon juice and salt in both layers to brighten the flavors and cut through the richness.