At the Thanksgiving table of my childhood*, this was the main event for me. It’s the only Jell-O I (Amelia) have ever liked, and it comes from packages. But, friends, these are Chanel packages. The sweetness of this gelatin-borne wonder is soft and non-threatening, with whipped cream licking its raspberry-studded top. I can only eat this on Thanksgiving; I refuse to treat it as anything but a special occasion.
*I am currently considered in my youth; childhood ends rather painfully at 12, in my opinion.
This step is the most magical.
Now, saying that, this by no means should be eaten only once a year; it’s delightful any time of year. My favorite thing about it, though, isn’t the flavor. It’s how much it reminds me of my mom. Like her, it is elegant, approachable, and perfectly sweet. It’s a jiggling testimony of how she wove my holidays: the enticing smells, the warm rolls, the full stockings, the big smiles. I owe my happy holidays to her good work. This salad is a part of these holiday traditions she’s designed, a welcome, warm reminder of her love. So go, celebrate her with me: eat some jello.
Pouring hot Jell-O pudding over frozen raspberries.
RASPBERRY JELL-O SALAD
Serves 10 to 12
2 (3-ounce) box raspberry jello
2 (3-ounce) box non-instant (cook ‘n serve) vanilla pudding
4 cups water
1 (12-ounce or larger) package frozen raspberries (defrost them if they come in a solid block with juice, otherwise leave them frozen)
1 pint, or less, heavy cream, whipped
Cook pudding according to the package directions, using water instead of milk. This generally means mixing 4 cups of water with two packages of pudding powder in a saucepan, then bringing that to a boil and boiling for 1 minute. Remove from heat and immediately add the powder from the 2 boxes of raspberry Jell-O. Stir with a whisk until dissolved.
If your raspberries are in a solid block, make sure they are mostly thawed and stir them into the hot liquid. If the raspberries were frozen as individual berries, spread them, still frozen, into the serving dish and pour the hot liquid over them. Then stir gently. Frozen berries will help the salad to set more quickly (making the salad ready to serve in 90 minutes if you need it that quickly). Chill the salad until set. Just before serving, cover with freshly whipped cream.
It was such a sunny fall day that we took the salad out for some fresh air.