This Raspberry Margarita Jello Salad has margarita gelatin, raspberry gelatin, tequila raspberries, Cool whip,lime soda, and cream cheese.
My obsession with jello salads/molds continues with this Raspberry Margarita Jello Salad.
Like many things in the food world, I was a head of the game.
Recently there has been a resurgence in jello molds.
Which I all for, I’m just amused since I’ve been making them for about 18 years on here.
Just like the homemade pop tart trend.
Yeah, I made those back in 2006.
Now, everyone is all about them. 🙂
So if you want to know what is going to be popular in food 18 years from now just pay attention to what I’m doing now. 😀
I took the time to layer mine.
If you are in a hurry and don’t want to layer you can just add the margarita and raspberry gelatin together.
But I like how the layers look.
It’s why I chose to put it in glasses vs a jello mold.
If you can’t find the margarita gelatin (I linked where to find it in the recipe) you can always use lime gelatin. It won’t have quite a margarita flavor but close enough.
Can I use fresh raspberries instead of freeze dried?
You can.
But the reason I used freeze dried raspberries was because I wanted the tequila to really get soaked into the raspberries.
It is what rehydrates them.
Do I have to use tequila?
If you are serving these to kiddos you will want to skip the tequila.
Since it’s not baked the tequila stays full strength.
If you don’t want to use the tequila you can use some warm water with some lime juice to rehydrate the raspberries.
Do I have to have the raspberries at all?
You can make these without the raspberries at all.
They were added to add more margarita flavor.
You will still have the nice fluffy consistency with or without the raspberries.
I didn’t know if I should call this a mold or a salad.
I went with salad because I put them in glasses.
But this salad could easily be made in a mold.
If you go the mold route here are some tips to unmold it.
Before unmolding a gelatin mold be certain that gelatin is completely firm.
This usually requires several hours in the fridge.
Once gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen.
Or moisten tips of fingers and gently pull gelatin from top edge of mold.
Some prefer the finger method because they knife can cut off parts of the design in your mold if you are not careful.
Pat a chilled plate or cake stand with a wet towel.
The wet surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.
Dip mold in warm water that is in a pan larger than the mold you are using.
Do not use hot water as it will melt the gelatin.
Working quickly, dip the mold just to the rim in the warm water for about 10 seconds.
Lift the mold from the water, holding it upright.
Shake slightly to loosen the gelatin from the mold.
Invert the plate on the mold.
Always unmold gelatin on a chilled or cold plate or platter as a warm plate will melt the gelatin.
Then invert plate and mold together.
Lift off mold carefully.
If your gelatin mold doesn’t release easily, dip the mold in warm water again.
You may end up with a little melting like I did with mine this time but better to have a little melt then a broken mold.
If necessary, move gelatin to center of plate.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Gelatin Mold/Salad Recipes?
Lemon Meringue Pie Gelatin Mold
Strawberry Prosecco Gelatin Mold
Lemon Meringue Pie Gelatin Mold
Raspberry Margarita Jello Salad
Ingredients
- For the Tequila Soaked Raspberries:
- 1/2 cup freeze dried raspberries (not powder, you want them whole)
- enough tequila to soak the raspberries in (about 3/4 cup)
- For the Margarita Gelatin Layer:
- 1 (3 ounce) package Gel-Shotz Margarita Mix
- 1/2 cup boiling water
- 4 ounces cream cheese, at room temperature
- 1/2 cup Lemon Lime Soda
- 4 ounces Cool Whip
- For the Raspberry Gelatin Layer:
- 1 (3 ounce) package cherry gelatin
- 1/2 cup boiling water
- 4 ounces cream cheese, at room temperature
- 1/2 cup Lemon Lime Soda
- 4 ounces Cool Whip (or whipped cream)
Instructions
- For the Tequila Soaked Raspberries:
- Place the freeze dried raspberries in a bowl or glass.
- Pour tequila over the raspberries and let them rehydrate for about an hour or two. You can do overnight.
- Set aside.
- For the Margarita Gelatin:
- Place gelatin in a large mixing bowl.
- Dissolve gelatin with the boiling water.
- In a mixing bowl, beat the cream cheese until fluffy.
- Stir in gelatin and beat until smooth.I usually put it in the blender to fully mix.
- Add soda and mix until incorporated.
- Chill the mixture in refrigerator for about 30-40 minutes.
- Remove from fridge and fold in the Cool Whip.
- Divide among 4 serving glasses where you still have half an empty glass. You can also make this in a jello mold or bundt as well.
- For the Raspberry Jello:
- Place gelatin in a large mixing bowl.
- Dissolve gelatin with the boiling water.
- In a mixing bowl, beat the cream cheese until fluffy.
- Stir in gelatin and beat until smooth.I usually put it in the blender to fully mix.
- Add soda and mix until incorporated.
- Chill the mixture in refrigerator for about 30-40 minutes.
- Remove from fridge and fold in the Cool Whip.
- Fold in the tequila raspberries.
- Layer on top of the margarita layer.
- Place in fridge for at least 4 hours.
- Serve with a lime slice and raspberry.
Linds says
Is there a reason we can’t see two of the newest recipes on your homepage? The main photo is the margarita jello, and then the picture below it is of the Easter baskets. In order to see the churro toffee and Mexican dip cupcakes, I have to scroll to the bottom of the margarita recipe, and then find the previous button link after the recipe. Is there any way to see your latest posted recipes in a chronological order? I feel like I’ve probably missed a ton of recipes, because they don’t show up on your homepage and seem to be “lost” within the feed.
Peabody says
Because when I had to switch the website last year to a different host a few things were lost. The feature you are talking about was one of the things sadly.