Red raspberry salad

Yield: 12 Servings

Measure Ingredient
2 packs (16-oz) frozen raspberries; reserve juice
1 can (15-oz) crushed pineapple; reserve juice
1 can (6-oz) frozen orange juice
1 cup Boiling water
2 packs (3-oz) red raspberry gelatin

Thaw and drain raspberries; drain pineapple. Add orange juice with enough raspberry juice to make 2-½ cups. Dissolve gelatin in water. Add juice and chill until partially set. Add raspberries and pineapple. Pour into 1-½ quart mold. Chill until set.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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