"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Raspberry Cranberry Salad Recipe

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This recipe for Raspberry Cranberry Salad, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 (6oz.) Pkg. Raspberry/Cranberry Jello
2 Cups Boiling Water
2 Tbsp. Unflavored Gelatin
1/4 Cup Cold Water
1 Cup Raspberries (unsweetened frozen)
1 Can Whole Berry Cranberry Sauce
1 (20oz.) Can Pineapple, crushed
1/2 Cup Celery, finely chopped
1/2 Cup Pecans, chopped
1/2 Fuji Apple, peeled and chopped
2 (11oz.) Cans Mandarin Oranges
1 (8oz.) Tub Cool Whip
1 Cup Sour Cream

Dissolve jello in hot water. Soften gelatin in cold water and add to hot jello. Then add remaining ingredients, stirring well to mix. Pour into a 9X13 pan. Refrigerate until set. When set, mix together topping and spread on top.




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