Joyce’s Molded Salad
📜 Collection: Dwayne Collection | ✍️ Attribution: Joyce | 📂 Category: Salads A classic mid-century molded gelatin salad featuring vibrant cherry gelatin, frozen raspberries, whole cranberry sauce, crushed pineapple, and rich sour cream. Perfect as a festive side dish or a nostalgic dessert for holiday gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 4 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Gelatin mold or 9x13 baking dish
- Spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package (3 oz) | Cherry Gelatin | such as Jell-O |
| 1 package | Raspberries | frozen |
| 1 can (14 oz) | Cranberry Sauce | whole berry |
| 1 can (20 oz) | Pineapple | drained |
| 1 container (8 oz) | Sour Cream | or 1 cup |
Instructions
Step 1: Dissolve and Thicken
- Dissolve 1 package cherry gelatin in hot water according to the package directions.
- Stir in 1 package frozen raspberries and 1 can whole cranberry sauce into the hot gelatin mixture.
- Place the mixture in the refrigerator to cool and thicken until it reaches a semi-set, syrupy consistency.
Step 2: Fold and Chill
- Once thickened, fold in 1 can drained pineapple and 1 container sour cream until thoroughly combined and streak-free.
- Pour the mixture into a gelatin mold or serving dish.
- Refrigerate for at least 4 hours or until completely set, firm, and ready to unmold.
💡 Make-Ahead & Storage: This salad can be prepared up to 2 days in advance. Keep refrigerated in the mold until ready to unmold and serve.
Original Recipe Scan
