Raspberry Salad Royale
This creamy raspberry gelatin salad, with crushed pineapple and blueberries, can be made year-round.
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
- Drain pineapple and blueberries, reserving juice. Dissolve gelatin in boiling water. Stir in reserved juices. Chill until partially set. Add pineapple, blueberries and pecans.
- Whip half the cream and fold into partially set mixture. Pour into lightly oiled 3 1/2 cup mold. Chill until set.
- Unmold gelatin.
- Whip remaining cream. Spoon dollops of whipped cream around base of mold.
Makes 8 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.