Northwest Jello Salad Recipes

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

STRAWBERRY NUT SALAD

Steps:

• Day (or about six hours) before:.
• In large saucepan, combine jello with boiling water, stirring until dissolved. Fold in strawberries with juice, drained pineapple, bananas and nuts.
• Pour 1/2 of mixture into 13x9" baking dish for 1st layer. Refrigerate until firm (about 90 minutes).
• Spread top evenly with sour cream. Gently spoon on rest of strawberry mixture and refrigerate. For best results, keep refrigerated until serving.
• When I was shopping for the ingredients for this dish I realized that you could probably use other combos of fruit and jello flavors - I think I'll experiment next time. It could also be made to fit any diet by using artificially sweetened fruit and low fat sour cream.

JELLO FRUIT SALAD

Steps:

• Add the shredded apple and chopped bananas to a bowl and toss in lemon juice.
• Empty Jello-O packets into a large bowl. Add 2 cups boiling water and stir well until Jello-O is dissolved.
• Add crushed pineapple and strawberries and stir to combine. Stir in whole cranberry sauce. Stir in shredded apple and chopped bananas.
• Pour into desired serving dish--I use a 9x13'' pan, but you could put it in a trifle or other dish-- and refrigerate for several hours or until firm.
• Serve with a dollop of whipped cream and chopped walnuts or pecans, if desired.

NORTHWEST JELLO SALAD

Steps:

• Layer 1: Boil water- remove from heat.
• Dissolve gelatin in water.
• Stir in raspberries.
• Pour into cold gelatin mold- I use a bundt style pan.
• Refrigerate until firm.
• Layer 2: Over med.
• heat, stir half and half and sugar, until sugar is dissolved and liquid is heated (about half way to boiling) Remove from heat.
• Soften unflavored gelatin in cold water.
• Stir softened geletin into warm cream mixture, until gelatin dissolves.
• Add sour cream and vanilla, stir to blend, cool thoroughly at room temperature.
• Pour thoroughly cooled mixture over first layer and refrigerate until firm.
• Layer 3: Drain blueberries, reserving 3/4 cup of the juice, set aside.
• Dissolve gelatin in hot water.
• Add blueberries and 3/4 cup reserved juice.
• Cool mixture thoroughly at room temperature.
• Pour over chilled layers.
• Refrigerate until firm.