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Raspberry Lemon Gelatin Salad Recipe
|Frozen raspberries||10 Ounce (1 Package Thawed)|
|Raspberry gelatin||1 Tablespoon (1 Package)|
|Unflavored gelatin||1 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Lemon flavor instant pudding and pie filling||1 Cup (16 tbs) (1 Package)|
|Cold milk||2 Cup (32 tbs)|
|Salad dressing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2022 Calories from Fat 752
% Daily Value*
Total Fat 85 g130.5%
Saturated Fat 19.2 g95.9%
Trans Fat 0 g
Cholesterol 206 mg
Sodium 1485.4 mg61.9%
Total Carbohydrates 302 g100.6%
Dietary Fiber 18.7 g74.9%
Sugars 164 g
Protein 33 g66.1%
Vitamin A 11.4% Vitamin C 93.5%
Calcium 54.4% Iron 10.3%
*Based on a 2000 Calorie diet
Add enough water to reserved liquid to measure 3/4 cup; set aside.
Bring 1 cup water to boil.
Gradually add to raspberry gelatin, stirring until dissolved.
Stir in reserved raspberry liquid.
Cover; chill until thickened but not set.
Fold in raspberries.
Pour into 1 1/2 quart clear serving bowl.
Cover; chill until almost set.
Combine unflavored gelatin and juice in small saucepan; let stand 1 minute.
Stir over low heat until gelatin is dissolved.
Combine pudding mix and milk; mix as directed on package for pudding.
Stir in salad dressing.
Gradually add gelatin mixture, mixing until well blended.
Pour over raspberry layer; cover.
Chill until firm.