Raspberry Travel Salad
|Raspberry gelatin||6 Ounce (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Ice water||1 Cup (16 tbs)|
|Frozen sweetened raspberries||10 Ounce, thawed (1 Package)|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Juice reserved||1⁄4 Cup (4 tbs)|
Dissolve the dry gelatin mix in the boiling water in a large bowl.
Add the ice water.
Stir until ice melts.
Stir in the raspberries, pineapple and 1/4 cup pineapple juice.
Pour into an 8 or 9 inch-square baking dish.
Chill, covered, until ready to travel.