Raspberry Ribbon Salad

• Gluten free

• Produce

  • 10 oz Raspberries, frozen

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 (3-ounce package Cream cheese
  • 1 cup Heavy whipping cream
  • 1 tbsp Sour cream

• Desserts

  • 1 (3-ounce package Raspberry gelatin, red

• Liquids

  • 1 1/4 cups Water

Found on melskitchencafe.com

Description

Ingredients

• 1 1/4 cups boiling water
• 1 (3-ounce) package red raspberry gelatin
• 10 ounces frozen raspberries
• 1 tablespoon lemon juice
• 1 (3-ounce) package cream cheese
• 1/4 cup powdered sugar
• 1 tablespoon sour cream
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream

Directions

• In a medium bowl, pour the boiling water over the raspberry jello and stir with a spoon until dissolved. Add frozen raspberries and lemon juice and mix well. Refrigerate the mixture until it starts to thicken (1-2 hours) - you dont want it completely set up, just thicken like spreadable pudding. If you want to speed up this process, stir the jello mixture over a bowl of ice water to cool faster.
• In a blender or in a bowl with a handheld or stand mixer, whip the cream cheese, powdered sugar, and sour cream until smooth. Add the vanilla and whipping cream and whip until thick and creamy.
• In a glass bowl or dish, layer the raspberry jello mixture and cream, two or three layers of each, depending on the size of the dish. I use an 8-inch bowl and the three layers of each are rather thin, it doesnt have to be perfect.
• Cover and chill the salad for 2-3 hours until set.