Recipe courtesy of Joenie Haas
Total:
12 hr 25 min
(includes chilling time)
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy
Total:
12 hr 25 min
(includes chilling time)
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 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 

Directions

Watch how to make this recipe.

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.

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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