Whenever I make this salad, people comment on its attractive appearance and wonderful flavor. It's a festive side dish that works well for celebrations throughout the year. —Jane Vanderground, Macedonia, Ohio
- 3 packages (3 ounces each) raspberry gelatin
- 3 cups boiling water
- 3 cups raspberry sherbet
- 1 package (12 ounces) unsweetened frozen raspberries
- In a large bowl, dissolve gelatin in boiling water. Add sherbet and stir until melted. Chill until syrupy. Add raspberries. Pour into an oiled 8-cup mold. Chill until firm. Yield: 12-14 servings.
Originally published as Rosey Raspberry Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p77
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