This recipe for Rasberry Jello Salad, by Linda Stender, is from Pfeiffer Pfamily Cookbook 2011,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lg. package raspberry jello 2 cups boiling water 1 small can mandarin oranges – do not drain 1 large can crushed pineapple – do not drain 1 cup chopped pecans 1 Tbsp. lemon juice 1 (12 oz.) package frozen raspberries
Dissolve Jello in boiling water. Add rest of ingredients and mix. Put in a 9" x 13" pan. Chill until set.
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