Raspberry Congealed Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My sisters and I especially enjoyed Mom's cool tangy side dish, which looks so lovely on the table. The pineapple and raspberries are a delectable duo, and pecans add a hearty crunch. -Nancy Duty, Jacksonville, Florida Ingredients:
1 can (8 ounces) crushed pineapple |
1 package (12 ounces) frozen unsweetened raspberries, thawed |
1 package (3 ounces) raspberry gelatin |
1 cup applesauce |
1/4 cup coarsely chopped pecans |
mayonnaise, optional |
Directions:
1. 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.
2. 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. Yield: 6 servings.
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