Cran-Raspberry Gelatin Salad is a variation on our Lemon Gelatin Fruit Salad. I chose not to refer to this variation as a fruit salad because, frankly, there wasn’t a lot of fruit in this combination. The whole berry cranberries just seem to disappear among the cottage cheese, and while this still has some texture, it wasn’t enough to call it a fruit salad.Jump to Recipe
I love how easy these gelatin salads are to prepare. I almost always have cottage cheese in the refrigerator and frozen whipped topping in the freezer. Since I have chosen to do 30 days of gelatin, I also have no shortage of gelatin in the pantry.
We loved the combination of cranberries and raspberry gelatin. In fact, this Cran-Raspberry Gelatin Salad may be my new favorite combination, replacing the Lemon Gelatin Fruit Salad. Even Baker’s Man, who eschews gelatin desserts, ate more than one serving of this one.
Are you a fan of these types of gelatin salads? Do you have a favorite combination? Let us know by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
Cran-Raspberry Gelatin Salad
- 2 cups cottage cheese Choose regular, low fat, or fat free all work well
- 1 14 ounce can whole berry cranberry sauce or 1 1/2 cups homemade
- 1 8 serving size box raspberry gelatin regular or sugar free
- 2 cups miniature marshmallows
- 1 8 ounce container of frozen whipped topping, thawed Choose regular, low fat, sugar free, or fat free all work
- Mix together cottage cheese, cranberry sauce and raspberry gelatin powder until well combined in a large mixing bowl.
- Stir in marshmallows until well distributed.
- Fold in whipped topping until well incorporated.
- Cover and place in the refrigeatory and chill for at least two hours before serving.