Lucille B's Raspberry or Cranberry Ring |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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I don't know who Lucille B was (probably one of my mom's bridge cronies), but her salad is very good. I often make the cranberry version on Thanksgiving. Ingredients:
1 (10 ounce) bag frozen red raspberries (about 2 cups) or 1 (10 ounce) bag frozen cranberry sauce, thawed (ocean spray is one brand) |
2 (3 1/2 ounce) packages red raspberry jell-o gelatin |
2 cups boiling water |
1 pint vanilla ice cream |
1 (6 ounce) can frozen pink lemonade concentrate (for raspberry) or 1 (6 ounce) can frozen cranberry juice concentrate, thawed (for cranberry) |
1/4 cup chopped pecans, toasted |
Directions:
1. If using raspberries, drain, reserving syrup.
2. Dissolve gelatin in boiling water.
3. Stir in ice cream by spoonfuls, stirring until melted.
4. Stir in thawed lemonade and syrup.
5. Refrigerate until partially set.
6. Stir in berries and nuts.
7. Pour into 6 cups gelatin mold and refrigerate until set.
8. If using cranberries, proceed as above, but add frozen cranberry relish with lemonade.
9. Stir in nuts when partially set.
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