Raspberry Jello Salad Recipe is a beautiful, delicious molded salad with applesauce.
It makes an excellent substitution
for cranberry sauce for your special Holidays!
Included is a Raspberry Cranberry Pear Salad with chopped pears and walnuts.
Both these dishes are delicious served with baked ham, roasted turkey or a chicken dinner.
Jello salads and desserts made with fruits and nuts most always are a healthy choice. And they are quick and easy to make... a welcomed bonus!
5 cups thick applesauce
2 boxes (3 oz. each) raspberry Jello
3 cups cold water
6 oz. cream cheese, softened, (optional)
Place applesauce in a saucepan and bring to boiling point.
Remove from heat and stir in dry Jello for about 3 minutes, scraping down sides, until all granules dissolve.
Stir in cool water.
Lightly grease 8 cup jello mold. (A non-stick bundt pan works great) Pour in cooled mixture and refrigerate until congealed.
To un-mold salad, dip mold a few seconds into warm (not hot) water to loosen and invert pan onto serving plate.
Pipe softened cream cheese around bottom of ring for decoration, if desired.
2 small boxes (3 oz.) Raspberry Jello
1 cup boiling water
2 cups cold water
1 can (about 16 oz.) whole cranberry sauce
1 1/2 cup canned pears, drained and cut into chunks
3/4 cup coarsely chopped walnuts (or pecans)
Put Jello in a mixing bowl. Slowly pour in boiling water and stir until dissolved. Add cold water and cranberry sauce. Stir until well blended.
Chill until Jello starts to congeal. Stir in pears and nuts. Pour into a 6 cup mold and chill 4-6 hours until firm.
Arrange lettuce leaves on serving plate or tray. Un-mold salad onto bed of lettuce. Garnish with additional pears and nuts, if desired.
Note: Both recipes can be garnished with fresh or frozen and thawed whole raspberries and or whipped cream.
If you want me to send you my monthly E-zine containing New Recipes, featuring a Menu Of The Month, Kitchen Tips, and more sign-up below.