Pomegranate Jello Salad
Taking your traditional Jell-O and amping it up by adding pineapple and raspberry pie filling to the mix!
Servings: 15 servings
- 6 oz raspberry Jell-O
- 2 cups boiling water
- 20 oz can of crushed pineapple
- 21 oz can of raspberry pie filling and topping - I use Duncan Hines brand
- 1 pomegranate, seeded
- 3-4 bananas
In a medium bowl combine the Jell-O powder and 2 cups of boiling water. Mix until the Jell-O is dissolved (about 2-3 minutes).
Add the can of raspberry pie filling and topping to the Jell-O. Mix until the pie filling is dissolved (or no longer clumpy). Once dissolved, empty the can of crushed pineapple (including the juice) into the Jell-O mixture.
Add the pomegranate fruits to the Jell-O. Pour the Jell-O mixture into a 9x13" pan. Place in the refrigerator to set. About 3-4 hours.
Once Jell-O is set, remove from the fridge. Slice bananas (about 1/4"-1/2" thick) and distribute evenly over top the Jell-O. Make the whipped topping.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the heavy whipping cream, powdered sugar, and vanilla. Beat until stiff peaks form.
Spread the whipped topping mixture over the sliced bananas. Serve immediately, or place back in the fridge to keep cold until ready to serve.
Jell-O packages typically call for 2 cups boiling water and 2 cups cold water. Since we are adding additional liquid found in the pineapple can and the pie filling, we omit the 2 cups cold water.
Cover the bananas completely in whipped cream to avoid oxidation and the bananas color to go brown.
Make Ahead, Storing, and Freezing: Store the pomegranate jello salad in the fridge, covered, for 3-4 days. I don't recommend freezing jello since the texture will change greatly once thawed.