Cran/Raspberry Jello Salad |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 16 |
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Forget that pale pink stuff with canned fruit cocktail suspended in it. This is grownup jello. I usually make it at Christmas time, but it would be fine any time with chicken or turkey, or even with ham. Ingredients:
1 (6 ounce) package raspberry jell-o gelatin or 2 (3 ounce) packages raspberry jell-o gelatin |
1 (10 ounce) package frozen raspberries, thawed and drained thoroughly |
1 (16 ounce) can whole berry cranberry sauce |
1 (20 ounce) can crushed pineapple in juice, drained thoroughly |
Directions:
1. Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
2. Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
3. Stir in the remaining ingredients, breaking up the cranberry sauce well.
4. Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).
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