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Recipe courtesy of Joenie Haas

Joenie Haas' Mom's Raspberry and Applesauce Gelatin Mold

  • Level: Easy
  • Total: 12 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 8 to 10 servings
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2 cups unsweetened applesauce

One 6-ounce package raspberry gelatin 

One 10-ounce bag frozen raspberries in syrup, thawed 

12 ounces lemon-lime soda 

2 cups heavy cream 

3 teaspoons vanilla extract 


  1. Heat the applesauce in a saucepan over low heat, stirring constantly, until heated through, about 5 minutes. Off the heat, add the raspberry gelatin and stir until dissolved. Add the raspberries, along with any juices remaining in bag, and the soda. Pour into a 2-quart bowl, cover and refrigerate overnight.
  2. Just before serving, use an electric mixer fitted with a whisk attachment to whip the cream until it begins to thicken, 3 to 4 minutes. Add the vanilla and continue to whip until firm. Spread the whipped cream over top of the gelatin. Serve cold.

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