Saturday, January 15, 2011


This RASPBERRY SALAD is a favorite of several in our family.  It is full of good things to eat~frozen, sweetened raspberries, bananas, crushed pineapple, and sweet, chopped pecans.  The salad has been a staple of our Christmas Eve menu for as long as I can remember, but would be lovely served with your Valentine's menu's, or in July, made in individual star molds. It can be made a day ahead, so is easy to just remove from the mold and serve the day of your meal.  I always look forward to it, and have also substituted frozen strawberries and strawberry jello for the raspberries and it is excellent as well.  For those who don't like nuts, they can easily be omitted.  I use bananas that are firm, yet sweet--not over ripe.  I think you'll enjoy it.

1 large pkg raspberry (or strawberry) jello
2-3 large bananas, diced
1 large can crushed, drained well
1 10-oz. pkg sweetened frozen raspberries (or strawberries)
2 1/2 cups boiling water
1 cup finely chopped pecans
Dissolve jello in boiling water.  Add frozen fruit and stir until unthawed.  Pour in a large jello mold.  Chill until slightly thickened.  Drain pineapple, chop nuts and dice bananas.  When jello slightly thickened, fold in the remainder of the fruit and nuts.  Chill until set.  Can be made the day ahead.  NOTE:  When I make this and fold the fruit and nuts in, I made sure that all bananas are completely covered with the jello so they will not turn brown.  
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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