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Raspberry Congealed Salad

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Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Nancy Duty, Jacksonville, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

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Prep Time 20 min
Yield 6 servings

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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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