Raspberry Salad Royale

This creamy raspberry gelatin salad, with crushed pineapple and blueberries, can be made year-round.

Recipe Ingredients:

1 (8-ounce) can crushed pineapple
1 (18-ounce) can blueberries in syrup
1 (6-ounce) package raspberry-flavored gelatin
1 cup boiling water
1/3 cup coarsely chopped pecans
1 cup whipping cream, whipped

Cooking Directions:

1. Drain pineapple and blueberries, reserving juice. Dissolve gelatin in boiling water. Stir in reserved juices. Chill until partially set. Add pineapple, blueberries and pecans.
2. Whip half the cream and fold into partially set mixture. Pour into lightly oiled 3 1/2 cup mold. Chill until set.
3. Unmold gelatin.
4. Whip remaining cream. Spoon dollops of whipped cream around base of mold.

Makes 8 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.