Raspberry Congealed Salad

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
1.        Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside.
2.        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.
  1. Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-qt. bowl.
  2. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired.

Cooking With Crevolyn
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