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Ruby Red Layered Salad

Ruby Red Layered Salad

  • Prep

    15 m
  • Ready In

    3 h
Poni

Poni

This is an old family favorite recipe prepared every Christmas, and I wanna tell ya it's GREAT! It is from the kitchen of my mother, Charlene Betty Stephenson. Thanks Mom!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes..
  2. Spread sour cream over firm gelatin. Refrigerate.
  3. Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes.
  4. Spoon cherry gelatin mixture over sour cream layer. Chill until firm, another hour or two.
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Reviews

MNSPJE
42

MNSPJE

1/22/2003

This is a great salad- I only use 1/2 the recommended sour cream. It tasted too much like yogurt with the full amount. I will make again and again!

JENNIFER BERGEN
32

JENNIFER BERGEN

1/27/2003

Excellent compliment to turkey! This will be a new favorite! I used all raspberry jello and added a bit of cream cheese with the sour cream. SOOO good!

SJWOO
30

SJWOO

11/22/2002

this is a beautiful salad. I made it for Thanksgiving and everyone wanted it again at Christmas. I doubled it for my crowd, but I would suggest not doubling the pineapple so it will jell properly.

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