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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Raspberry Congeal Salad Recipe

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This recipe for Raspberry Congeal Salad is from It's Always Thanksgiving Dinner, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3oz. boxes raspberry jello
1/2 envelope Knox gelatin (about 1 1/2 teaspoon)
1 16 oz. can whole cranberries
1 20 oz. can crushed pineapple w/ juice
1/2 cup chopped nuts
1/2 chopped celery

Topping
1 3oz instant vanilla pudding
1 (1/2 cup heavy cream and 1/2 cup milk)
1 3 oz package cream cheese/room temperature
Directions:
Directions:
Dissolve jello and knox gelatin in 2 cups boiling water. Add cranberries and stir until well dissolved; add can of pineapple, nuts and celery. Stir until well mixed.

Pour into 9 X 13 dish and chill until firm.


Topping
Mix ingredients together and spread topping over firm congealed salad. sprinkle with cooled roasted pecans halves. Chill for additional 2 to 3 hours. Cut into squares.

 

 

 

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