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.
MRS MACK HALL (VIRGINIA)
MARVELL, AR
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, .