My husband Randy loves raspberries. I have made this salad every year for our church Christmas dinner and It has always been one of the first ones to disappear from the table in such a way that Randy is always worried that he will not get a piece.
Ingredients:
1 large or 2 small packages raspberry jello (use 3 1/4-3 1/2 cups water instead of 4).
Chill until partially set.
Add:
1 small can crushed pineapple
1 bag frozen raspberries
1/4 cup chopped pecans (I always add more since I love pecans)
1 seeded pomegranate
Set in a mold or a 13x9-inch dish. Serve with whipped cream.
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