Go Back

Raspberry Jell-O Salad

This recipe creates a classic Raspberry Jell-O Salad, featuring a vibrant raspberry gelatin layer infused with fresh lemon juice and a hint of salt. It's built on a buttery graham cracker crust and crowned with a luscious, tangy cream cheese and whipped cream topping, offering a delightful balance of sweet, tart, and creamy textures.
Print Recipe Pin Recipe
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" baking dish
  • 2 Mixing Bowls
  • 1 Saucepan
  • 1 Electric mixer or whisk (for whipped cream)
  • 1 Food processor or Ziploc bag & rolling pin (for graham cracker crumbs)

Method
 

  1. Finely crush graham cracker sheets. Combine crumbs with melted butter and 2 Tbsp. sugar. Press firmly into the bottom of a 9x13" baking dish and chill to set.
  2. In a large heatproof bowl, combine raspberry gelatin powder with 2 cups boiling water, stirring until fully dissolved.
  3. Add frozen raspberries, lemon juice, and 1 tsp. kosher salt to the dissolved gelatin. Stir gently until raspberries begin to thaw and the mixture is well combined.
  4. Pour the raspberry gelatin mixture over the chilled graham cracker crust. Refrigerate for at least 4 hours, or until completely set.
  5. In a mixing bowl, beat room temperature cream cheese with the remaining 1 Tbsp. sugar and ¼ tsp. kosher salt until smooth and creamy.
  6. In a separate, chilled bowl, whip heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the cream.
  8. Spread the cream cheese topping evenly over the set raspberry gelatin layer.
  9. Refrigerate the salad for at least 2 hours, or until the topping is firm and well chilled.
  10. Serve cold, slicing into individual portions.

Notes

For the Jell-O layer, ensure the raspberries are not fully thawed or overcooked; a slightly chunky texture adds appeal. Incorporating the lemon juice brightens the overall flavor, cutting through the sweetness. When making the whipped cream topping, ensure your heavy cream and bowl are well chilled for optimal whipping. Fold the cream cheese mixture into the whipped cream gently to maintain its airy volume. Allow ample chilling time for each layer to set properly, especially the gelatin, before adding the next to prevent layers from mixing.