Raspberry Congealed Salad Recipes

Steps:

• 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. , 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.

Steps:

• Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
• In a bowl, mix together the cranberries and sugar; set aside.
• In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
• Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
• Add in cranberries, pineapple, celery, and pecans; gently fold.
• Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
• Unmold onto a lettuce-lined plate.

Steps:

• * 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. * 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.

Steps:

• Combine first 6 ingredients in a jar. Cover tightly, and shake vigorously.
• Pour dressing over lettuce; toss gently to coat.
• Top with raspberries.

Steps:

• Dissolve both pkgs. gelatin in the 1 cup boiling water.
• Place cranberry sauce in a bowl & stir to break up.
• Add cranberry sauce, pineapple and pecans (if using) to gelatin mixture.
• Chill until firm, stirring several times during first couple of hours to evenly distribute pineapple and pecans.