This yummy, creamy raspberry
gelatin salad, with canned crushed pineapple and canned blueberries,
can be made year-round.
Raspberry
Salad Royale
- 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.
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