Raspberry Salad
Recipe by: Frances Jump
Servings: 8 to 10
2 [10-ounce] packages frozen red raspberries and juice
3 3/4 cups boiling water
3 (3-ounce) packages red raspberry flavored gelatin
1 (29 ounce) can crushed pineapple and juice
1 cup chopped walnuts or pecans
3 bananas, diced
Take raspberries out of freezer long enough to partially thaw. Pour boiling water over gelatin and stir to dissolve completely. Stir in crushed pineapple and juice. Refrigerate until just starting to set around edges. Fold in nuts, bananas, and frozen raspberries and juice. Put in large mold and set in refrigerator to congeal. To serve, immerse mold in very hot, not boiling, water and count to 15. Invert mold on large plate.
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