Picture this: It’s a hot, sunny afternoon, and you’re craving something refreshing yet satisfying. I’ve got just the recipe for you – my Frozen Raspberry Salad! This dish has always been a summer favorite in my family, and I’m thrilled to share it with you today. It’s a delightful blend of frozen raspberries, creamy cheese, and tangy cranberry sauce, with a touch of salt to balance the sweetness. The result is a salad that’s more like a dessert – cold, creamy, and utterly delicious. It’s also incredibly easy to make, with just a few simple steps. Whether you’re planning a backyard BBQ or just need a quick treat to cool down, this Frozen Raspberry Salad is your go-to recipe. In this blog, I’ll walk you through the steps and share some tips for getting it just right. So grab your apron, and let’s get started!
Ingredients
- 1 pkg. raspberry Jell-O
- 1 c. hot water
- 1 pkg. frozen raspberries, partially thawed
- 2 (3 oz.) pkg. cream cheese, softened
- 1 c. sour cream
- 1 (16 oz.) can whole berry cranberry sauce
- dash of salt
Freezing Method
- Dissolve Jell-O in hot water.
- Add raspberries and stir until berries separate.
- Cream the cream cheese and gradually blend in sour cream and cranberry sauce.
- Stir gelatin mixture in gently and add dash of salt.
- Freeze in glass dish until firm.
- Cut into squares and serve with or without extra sour cream.
Calorie: 200
Total cooking time: 4 hours
Difficulty level: Easy
The Frozen Raspberry Salad Saga
Oh boy, where do I begin? It all started on a lazy Sunday afternoon when I decided to test my culinary prowess on a bit of a whim. I mean, how hard could it be to prepare a Frozen Raspberry Salad, right? Right? Oh, the naivety!
The Ingredient Gathering
Like a knight gathering his weapons before a battle, I gathered my ingredients: 1 pkg. of raspberry Jell-O, 1 c. of hot water, 1 pkg. of frozen raspberries, 2 (3 oz.) pkg. of cream cheese, 1 c. of sour cream, a 16 oz. can of whole berry cranberry sauce, and a dash of salt. At least no one could accuse me of not being prepared!
The Jell-O Jumble
The first task seemed simple enough – dissolve the Jell-O in hot water. Easy peasy, right? Well, let’s just say that my kitchen ended up looking like a raspberry exploded in it. But hey, at least the aroma was divine!
The Raspberry Rumble
Next, I added the frozen raspberries and stirred until the berries separated. Let me tell you, it was like a raspberry wrestling match in there. But after a few minutes of fervent stirring, we had a winner. Raspberry Jell-O – 1, Me – 0.
The Cream Cheese Chronicle
The cream cheese was next. This is where things started to get a bit messy. I was supposed to cream the cream cheese and gradually blend in sour cream and cranberry sauce. Easier said than done. The cream cheese was stubborn and the cranberry sauce? Let’s just say it wasn’t playing nice. But with a little persuasion, and a lot of elbow grease, we reached a creamy truce.
The Gelatin Gambit
Then came the part that required a bit of dexterity – stirring in the gelatin mixture gently. I mean, nobody wants a raspberry salad tsunami in their kitchen, right? After a few close calls and a dash of salt, I managed to blend it all together without painting my walls a new shade of raspberry red.
The Freezing Fiasco
Finally, it was time to freeze the concoction in a glass dish until firm. Sounds simple, right? Wrong. Let’s just say my freezer and I had a bit of a disagreement. But after playing a game of freezer Tetris, I managed to find a spot for my dish.
The Square Scuffle
The last step was to cut it into squares and serve with or without extra sour cream. Let’s just say my knife skills could use a bit of work. But in the end, I had something that resembled squares. Kind of.
So there you have it, the tale of my Frozen Raspberry Salad saga. It was a journey filled with raspberry battles, cream cheese stand-offs, and freezer face-offs. But you know what? It was worth it. Because in the end, I had a dish that was not just delicious, but also a story to tell. And isn’t that what cooking is all about?
