The next recipe I am making in my Jell-O journey is called Raspberry Jell-O Salad. I found it in one of my vintage metal recipe boxes inside a little 38 page booklet called Salad Treats. I don’t know if it was a handmade version of a charity book or if a bunch of friends got together to document favorite recipes but each recipe was submitted by a different person. Not surprising it includes recipes for both congealed and regular salads and sweet treats.
The recipe was submitted by a one Mrs. Shirley Marx. Usually there a few yet easy steps involved in putting together these congealed salads but Mrs. Marx was a rebel. She did not have time for all of that hand holding. Her directions were basically throwing it together and pour in a 10-12 cup mold. She did not care that her marshmallows would float to the top because she did not have time to wait for the mixture to thicken before mixing them in. Or were they suppose to melt in the boiling water. We will never know her true intentions on this recipe.
I did not put this in a mold because the biggest mold I have is an 8 cup mold so I treated it like the 7-Up Salad by pouring it in 13×9 pan to chill. If you do want to place this in a mold than a bundt pant should suffice to hold all the mixture. Or just split it between two five or six cup molds. Lastly, I will admit I did break it up into a few steps but if you want to stay true to the spirit of Shirley Marx just mix, pour in a pan, chill and walk away!
One last thing of note. This recipe makes A LOT so it is perfect for parties and potlucks. If you make it for a casual Thursday night, you might be cursing the creators of Jell-O over the amount of leftovers.
Raspberry Jell-O Salad
A very retro congealed salad from the 1960s and 1970s.
- 3 3oz packages of raspberry Jell-O
- 4 cups boiling water
- 1 12 oz package of frozen raspberries, thawed but not drained
- 1 23 oz jar of unsweetened applesauce
- 1 cup sour cream
- 2 cups miniature marshmallows
- optional: whipped cream (or Cool Whip) and fresh raspberries for topping
- In a large mixing bowl, dissolve the raspberry Jell-O into the boiling water.
- Mix in the raspberries, applesauce and sour cream.
- Place in the fridge to chill till it starts to thicken. This step should takes about 1 and 1/2 hours to 2 and 1/2 hours. Start checking it at 1 1/2 hours and keep checking in 15 minute intervals until it has become thicker but not firm.
- Stir in the marshmallows and pour into a 13×9 baking dish and chill until firm.
- If using, top with the whipped cream and fresh raspberries and serve!
- You can make this strawberry by using strawberry Jell-O and frozen sliced strawberries.