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Raspberry Congealed Salad

Chef.at.Home's picture
Ingredients
  Crushed pineapple 8 Ounce (1 Can)
  Frozen unsweetened raspberries 10 Ounce, thawed (1 Package)
  Raspberry gelatin 3 Ounce (1 Package)
  Applesauce 1 Cup (16 tbs)
  Coarsely chopped pecans 1⁄4 Cup (4 tbs)
Directions

Drain pineapple and raspberries, reserving juices.
Place fruit in a large bowl; set aside.
Add enough water to the juice to measure 1 cup.
Pour into a saucepan; bring to a boil.
Remove from the heat; stir in gelatin until dissolved.
Pour over fruit mixture.
Add the applesauce and pecans.
Pour into a 1-qt.bowl.
Chill until set.
Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Everyday

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