Raspberry Pomegranate Jello Salad is the best addition to any holiday meal.  It is full of the flavors of the season.  This raspberry pomegranate jello salad is full of raspberries, pomegranate arils, chopped pecans and crushed pineapple. 

Of course, Raspberry Pomegranate Jello Salad can be served as a side at any meal or party, but pomegranates are only in season for a short period of time.  You have to make this Raspberry Pomegranate Jello Salad before pomegranates leave the grocery store for the season. My love for pomegranates is second only to my love of cranberries.  Why do I have so many flavors I love that are only available for two months of the year?

You can make this in a 13 x 9 and cut it into squares, or you can dish it into some fancy glasses and serve it that way, too.  It is very easy to make and comes together quickly.  It is always a huge hit any time I serve it.  

How to Make Raspberry Pomegranate Jello Salad

1.  Boil two cups of water.  The microwave is my friend when boiling water.  It only takes two minutes. If you have a microwave safe two cup measuring cup, it makes things very easy.

2.  Place the gelatin in a large bowl and add the boiling water.  Stir until the gelatin is dissolved.  

3.  Pour the contents of the  raspberry pie filling can into the gelatin.  Mix until the pie filling is mixed in and smooth.

4.  Add the can of crushed pineapple with all the juice.  There is no other water that is added to this jello salad. With the liquid from the pie filling and pineapple, you don’t need it.

5.  Break apart the pecans with your hands or chop.  I like the organic shapes the pecans make when I break them apart with my hands.  You will be surprised how easily the nuts break part.  Place one nut in between your thumb and fore finger of each hand and twist the opposite way.  The nut usually tears into four different pieces for me.

6.  Tear each raspberry in half.  You can use your hands or cut them in half. Of course, I love breaking them apart with my hands.

7.  Place the chopped pecans, halved raspberries and pomegranate arils into the gelatin. Stir until everything is evenly distributed.

How to Deseed a Pomegranate

Pomegranate arils are very fun to get out of the fruit. If you have never done it, I suggest you try. Get a large bowl and fill it with water. Cut the top and bottom off of a pomegranate. Make surface slits around the pomegranate, about five. Put the whole pomegranate in the water and use your hands to break it apart. Continue pulling the seeds from the membrane and letting them fall to the bottom of the bowl.

8.  You are now ready to pour this into a 13 x 9 pan to chill. You can also dish it into smaller individual cups and refrigerate the cups. I often will chill this in a 13 x 9 pan and then spoon the jello, once firm, into more decorative glasses. It takes up less room in my refrigerator to chill a 13 x 9 pan than individual glasses.

Other Great Party Food Ideas on Dina’s Diner

9.  Refrigerate for 2 hours or until set.  I like to make my jello the night before.  When entertaining or feeding a crowd, it is nice to have parts of the meal you can make ahead. 

10.  Before serving, whip the heavy cream with the powdered sugar until stiff peaks form.  You can spread on top of the jello, cut into squares and serve.  Putting a dollop of whipped cream on top of each piece is my favorite way to serve the jello.  This way I can store the left over whipped cream in a separate container instead of on top of the jello.

This whipped cream has a little more sugar than I normally like to add. I did this to balance the tartness of the pomegranate arils and the fresh raspberries.

Here are a few products I like to use when making Raspberry Pomegranate Jello Salad

When you purchase items from the Amazon links below, I receive a small commission.

Let me know on Instagram or Facebook if you make this.  Post a picture and tag me @dinasdiner.