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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!