This Red Ribbon Delight is a visually stunning and delicious no-bake dessert that captures the essence of summer berries. The base is a simple, buttery crumb crust that provides a rich, savory contrast to the sweet layers above. The heart of the dish is a bright raspberry gelatin layer, offering a refreshing tartness and beautiful red hue. Topping it off is a cloud-like marshmallow and sour cream filling, folded with whipped cream for a light, airy texture that melts in your mouth. Perfect for potlucks, holidays, or as an elegant ending to a dinner party, this dessert requires no oven time for the filling, making it a breeze to assemble. Its a nostalgic treat that balances sweet and tangy flavors perfectly, ensuring every bite is as delightful as the last.
Red Ribbon Delight
Description
This Red Ribbon Delight is a visually stunning and delicious no-bake dessert that captures the essence of summer berries. The base is a simple, buttery crumb crust that provides a rich, savory contrast to the sweet layers above. The heart of the dish is a bright raspberry gelatin layer, offering a refreshing tartness and beautiful red hue. Topping it off is a cloud-like marshmallow and sour cream filling, folded with whipped cream for a light, airy texture that melts in your mouth. Perfect for potlucks, holidays, or as an elegant ending to a dinner party, this dessert requires no oven time for the filling, making it a breeze to assemble. Its a nostalgic treat that balances sweet and tangy flavors perfectly, ensuring every bite is as delightful as the last.Ingredients
Directions
-
Preheat oven to 350F (175C).
-
In a medium bowl, mix flour, sugar, and softened butter until the mixture becomes crumbly.
-
Press the crumb mixture firmly and evenly into the bottom of an ungreased 9x9 inch baking pan.
-
Bake the crust for 20 minutes, or until lightly golden.
-
Remove from oven and allow the crust to cool completely.
-
While the crust cools, dissolve the raspberry gelatin in boiling water in a large bowl, stirring until completely clear.
-
Stir the partly thawed frozen raspberries into the gelatin mixture.
-
Refrigerate the raspberry mixture for about 20-30 minutes, or until it thickens to a syrupy consistency but is not yet set.
-
Pour the thickened raspberry mixture over the cooled crust and spread evenly.
-
Refrigerate the pan until the raspberry layer is firm.
-
In a double boiler, melt the marshmallows with the sour cream over low heat, stirring constantly until smooth.
-
Remove from heat and stir in the grenadine syrup.
-
Allow the marshmallow mixture to cool to room temperature.
-
In a separate chilled bowl, whip the cold whipping cream until stiff peaks form.
-
Gently fold the cooled marshmallow mixture into the whipped cream until fully combined.
-
Spread the marshmallow-cream mixture evenly over the set raspberry layer.
-
Refrigerate the dessert for at least 2 hours, or until the top layer is firm.
-
Cut into 9 squares before serving.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 581.5kcal
- % Daily Value *
- Total Fat 31.8g49%
- Saturated Fat 10.1g51%
- Cholesterol 0.0mg0%
- Sodium 462.8mg20%
- Total Carbohydrate 64.9g22%
- Dietary Fiber 2.0g8%
- Sugars 7.8g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep refrigerated. The dessert can be stored in the refrigerator for up to 3 days.
Variations: This recipe can also be prepared in a 9-inch springform pan. For a more intense flavor, you can create two layers of raspberry filling and two layers of marshmallow filling, alternating them.
Tip: Ensure the raspberry gelatin layer is thickened but not fully set before pouring it over the crust; this helps it adhere better to the base.
Substitution: If you prefer a lighter texture, you can use cool whip instead of fresh whipped cream, though fresh cream provides a superior mouthfeel.
