RASPBERRY RIBBON SALAD

And it seems like an easier, quicker recipe than the pretzel salad one not having to mess with the bottom pretzel layer. Our family enjoys the adventure of going wild black raspberry picking during the summer so I have bags of black raspberries in the freezer. I’ll have to investigate to see if there is black raspberry flavored jello

RASPBERRY RIBBON SALAD

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:

1. 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 don’t 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.
2. 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
3. get the full instructions @melskitchencafe.com

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