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Raspberry Congealed Salad Recipe

Raspberry Congealed Salad Recipe photo by Taste of Home

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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

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Raspberry Congealed Salad Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

1 can (8 ounces) crushed pineapple
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 package (3 ounces) raspberry gelatin
1 cup applesauce
1/4 cup coarsely chopped pecans
Mayonnaise, optional

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. Yield: 6 servings.

Originally published as Raspberry Congealed Salad in Taste of Home June/July 1996, p35

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Raspberry Congealed Salad

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Reviewed on May. 29, 2012 by newcountrywife

This was simple and refreshing with just enough sweetness. Perfect for a summer side dish or dessert.

Reviewed on Feb. 02, 2011 by howdu

This was very good. I used 2 cups still frozen mixed berries (from a one lb. package). I drained the pineapple, added water to make 1 cup and proceeded as recipe states. I then stirred in the applesauce and frozen berries. (omitted the nuts). Also added about 1/4 cup granular splenda because I used sugar free gelatin. Didnt' take long to set using the frozen berries. My kids love it!