Raspberry Congealed Salad
|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)|
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.