It’s Not a Holiday Gathering, Without the Raspberry-Pineapple Ribbon Jello Salad

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My mom, Ann Kathryn (aka Aunt Kitty), is famous for her Raspberry-Pineapple Ribbon Jello Salad. Everyone loves it! It is her claim to “Foodie” fame in our family. If you don’t believe me, just ask Matt Perkins or anyone else in the family. It is so delicious, that family members have been known to request it for their Birthday dessert instead of a traditional cake. That said, it is not a difficult Jello salad to make, however, it does require a lot of patience to create the sparkling “ribbon” layered effect. But once you taste it, you will truly appreciate the extra effort and love it took to make.

My earliest memory of Mom making this delicious recipe for our family gatherings was back in the 1970s. It was such a deliciously different, dessert-type salad from anything else we had ever tasted. It is the perfect pairing of sweet and tart tastes. Even today, over 40 years later, it is still completely devoured at every family holiday/event. Its reputation is legendary…

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Print Recipe

Raspberry-Pineapple Ribbon Jello Salad

A Perkins Family-Favorite
Prep Time1 hour
Servings: 12

Equipment

  • Tupperware Jel-Ring Mold – 6 Cup
  • Measuring Cup
  • Measuring Spoons
  • Plastic Spatula, Mixing Spoon
  • Can Opener
  • Large Mixing Bowl

Ingredients

  • 6 oz Raspberry Jello Mix
  • 1 ½ cups Boiling Water
  • 20 oz Frozen Raspberries (do not drain) = 2½ cups
  • 13.5 oz Can of Crushed Pineapple (do not drain – add juice too)
  • ¼ teaspoon Salt
  • 1 pint Sour Cream

Instructions

  • In a large mixing bowl, dissolve the raspberry Jello in the boiling water and stir until thoroughly mixed.
  • To the bowl, add the thawed raspberries, undrained crushed pineapple, and salt.
  • Measure 1 ½ cups of the Jello salad mixture and pour into a 6-cup Tupperware ring mold. Chill in the refrigerator until firm. Time may vary (about 20 minutes)…be patient. Make sure this layer is completely firm before proceeding.
  • Allow the remaining bowl of Jello salad mixture to stand at room-temperature.
  • Once the first layer in the 6-cup ring mold has firmed up in the refrigerator, remove and carefully spread 1 cup of the sour cream evenly over it.
  • Next spoon half of the remaining room-temperature Jello salad mixture over the sour cream layer. Again chill this second layer in the refrigerator (about 20 more minutes)- be patient again. The second layer must also be firm before proceeding.
  • Remove from the refrigerator again and carefully spread the second Jello salad layer with the remaining cup of sour cream.
  • Then pour the remaining room-temperature Jello salad mixture over the 2nd sour cream layer. Cover with a lid and chill overnight in the refrigerator.
  • Before serving, gently remove the Raspberry-Pineapple Ribbon Jello-Salad from the ring mold and place it on a beautiful serving plate. Don't blink…it might be gone!

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