"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

RASPBERRY CREAM SALAD Recipe

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This recipe for RASPBERRY CREAM SALAD, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Good for Valentine's Day

2 pkgs. (10 oz. each) frozen raspberries thawed
2 pkgs. (3 oz. each) red raspberry Jell-O
1 pint vanilla ice cream
1 can (6 oz. or 3/4 c.) frozen lemonade concentrate
1/2 c. chopped pecans

Drain thawed raspberries. Add water to make 2-1/3 c. liquid. Heat liquid in microwave on full power for 3 to 4 minutes to boiling, or bring to boil in saucepan on stove.

Add Jell-O to boiling liquid. Stir until completely dissolved. Add ice cream. Stir until melted.

Stir in lemonade. Chill until partially set. Fold in drained raspberries and pecans. Pour into oiled 6 cup heart shaped mold, an 8x12 dish. Just before serving, garnish with fresh raspberries and fresh greens. Serves 8-10.

Directions:
Directions:

 

 

 

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