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
Raspberry Congealed Salad Recipe photo by Taste of Home
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.