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Layered Berry Gelatin Salad

Total Time

Prep: 25 min. + chilling


15 servings

This bright, citrusy salad is a combination of several recipes. I love to serve it with Thanksgiving and Christmas meals. —Sharen Clark, Sunnyside, Washington


  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cups reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping
  • 2 cans (11 ounces each) mandarin oranges
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 1 cup boiling water


  1. In a small bowl, dissolve raspberry gelatin in boiling water. Whisk in cranberry sauce until blended. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm, about 45 minutes.
  2. For the cream layer, in a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool to room temperature.
  3. In a small bowl, combine sour cream and vanilla. Fold in gelatin mixture, then whipped topping. Spoon over cranberry layer and gently spread. Refrigerate until set but not firm, about 45 minutes.
  4. Drain oranges, reserving 1 cup syrup; set oranges aside. In a small bowl, dissolve orange gelatin in boiling water. Sir in reserved syrup. Refrigerate until slightly thickened, about 45 minutes. Stir in oranges. Carefully spoon over sour cream layer. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts

1 piece: 129 calories, 3g fat (3g saturated fat), 11mg cholesterol, 58mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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