Red Ribbon Delight

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.

Cooking Method: Baking, No-Bake

Cuisine: Latin American

Courses: Desserts

Difficulty: Advanced

Servings: 9

Calories: 581.5

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

1 1/4 cup All-purpose flour
2 tablespoon Granulated sugar
3/4 cup Butter or margarine, softened
3 oz Raspberry flavored gelatin
1 cup Boiling water
15 oz Frozen raspberries, partly thawed
16 large White marshmallows
1/2 cup Sour cream
1 tablespoon Grenadine syrup
1 cup Whipping cream, cold

Directions

1
Preheat oven to 350F (175C).
2
In a medium bowl, mix flour, sugar, and softened butter until the mixture becomes crumbly.
3
Press the crumb mixture firmly and evenly into the bottom of an ungreased 9x9 inch baking pan.
4
Bake the crust for 20 minutes, or until lightly golden.
5
Remove from oven and allow the crust to cool completely.
6
While the crust cools, dissolve the raspberry gelatin in boiling water in a large bowl, stirring until completely clear.
7
Stir the partly thawed frozen raspberries into the gelatin mixture.
8
Refrigerate the raspberry mixture for about 20-30 minutes, or until it thickens to a syrupy consistency but is not yet set.
9
Pour the thickened raspberry mixture over the cooled crust and spread evenly.
10
Refrigerate the pan until the raspberry layer is firm.
11
In a double boiler, melt the marshmallows with the sour cream over low heat, stirring constantly until smooth.
12
Remove from heat and stir in the grenadine syrup.
13
Allow the marshmallow mixture to cool to room temperature.
14
In a separate chilled bowl, whip the cold whipping cream until stiff peaks form.
15
Gently fold the cooled marshmallow mixture into the whipped cream until fully combined.
16
Spread the marshmallow-cream mixture evenly over the set raspberry layer.
17
Refrigerate the dessert for at least 2 hours, or until the top layer is firm.
18
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.

Keywords: raspberry, no-bake, dessert, gelatin, marshmallow, crust, whipped cream, sour cream, layered, summer, potluck, easy, chilled, red ribbon, fruit, creamy, tart, sweet, party, holiday

Read it online: https://www.chefs-mate.com/recipe/red-ribbon-delight/