
This Raspberry Jello Salad is a Borgstede/Schultz family tradition for Thanksgiving, Christmas, and any other time we have an excuse to make it. The ingredients for the topping sound unusual, but trust me, it’s yummy!
The original salad calls for sour cream but I’ve substituted plain Greek yogurt with little taste difference. I’m all for attempting a clean eating version but haven’t figured that out yet. Any ideas?

Mix together marshmallows and sour cream or Greek yogurt and allow to sit overnight.

The next day, whip the topping.

Raspberry jello with raspberries and applesauce

Spread the topping

Enjoy!
We make a low-protein version for Zack by leaving off the topping and putting plain marshmallows on his.
Raspberry Jello Salad
Ingredients
- Topping: note: must be made the day before!
- 1 cup plain non-fat Greek yogurt
- 2 cups mini marshmallows
- Take out frozen raspberries and put in refrigerator to thaw.
- Jello layer:
- 1 large box raspberry jello regular or sugar-free
- 2 cups boiling water
- 16 oz applesauce no sugar added.
- 2 10 oz boxes frozen raspberries. Can also use 2 bags. Be sure no sugar is added.
Instructions
- Night before: Combine Greek yogurt and marshmallows and refrigerate overnight.
- Dissolve jello in water. Add raspberries and applesauce. Pour into 9x13 glass baking dish. Refrigerate until set.
- The day of serving: Whip topping mixture with mixer until smooth. Spread over jello layer.
WW Information
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Genya, you could certainly use either sweetened or unsweetened applesauce. I think I’ve used whatever I had on hand. I would probably use unsweetened if given the choice, since it’s pretty sweet already.
And one more question sweetened or unsweetened applesauce?
Question…. Do you drain the raspberries?
Hi Genya, No, do not drain the raspberries. The liquid from them is part of what you need to set the jello. Enjoy!