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Raspberry Congealed Salad

 Raspberry Congealed Salad
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
6 ServingsPrep: 20 min. + chilling


  • 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


  • 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.