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Raspberry Congealed Salad Recipe

Raspberry Congealed Salad Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 each: 151 calories, 4g fat (0 saturated fat), 0 cholesterol, 34mg sodium, 29g carbohydrate (24g sugars, 3g fiber), 3g protein.

Reviews for Raspberry Congealed Salad

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Kris Countryman
Reviewed Jan. 18, 2014

"I;ve had this recipe in my files for quite some time and just tried it recently. It's a good use of the frozen raspberries I had from my garden last summer. I used sugar free gelatin and the results were very nice."

Reviewed May. 29, 2012

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

Reviewed Feb. 2, 2011

"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!"

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