Ruby Red Layered Salad

Ruby Red Layered Salad


"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!"


3 h servings 333 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • Prep

  • Ready In

  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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Your rating



  1. 115 Ratings


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!

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!

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 properl...