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Raspberry Congealed Salad

By: Nancy Duty

"My sisters and I especially enjoyed Mom's cool tangy side dish, which looks so lovely on the table. The pineapple and raspberries are a delectable duo, and pecans add a hearty crunch. -Nancy Duty, Jacksonville, Florida"

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (8 ounce) can crushed pineapple
1 (10 ounce) package frozen unsweetened raspberries, thawed
1 (3 ounce) package raspberry gelatin
1 cup applesauce
1/4 cup coarsely chopped pecans
Mayonnaise

Directions

Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-qt. bowl. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired.