1 Package Frozen Raspberries 1 Cup Crushed Pineapple & Juice 1 1/4 Cup Boiling Water 1 Large Banana, Sliced 1 Small Package Raspberry Jello 1/2 Cup Pecans, Chopped
Thaw frozen raspberries. Dissolve raspberry jello in boiling water. Add raspberries, pineapple and juice, banana, and pecans. Pour into bowl or ring mold and let set overnight. Serve on greens and fill center of ring with a seasonal fruit salad.
Recipe - Helen Ferre
"Very, very special." - Helen Ferre
"I made this for the 1st Annual 'Meet the Chorale' brunch with raspberries I picked from Impossible Acres' Pickin' Patch in Davis. I served it with a summer fruit salad of peaches, strawberries, blackberries and blueberries." - April Ferre
"I made this for the 1st Annual 'Meet the Chorale' brunch with raspberries I picked from Impossible Acres' Pickin' Patch in Davis. I served it with a summer fruit salad of peaches, strawberries, blackberries and blueberries." - April Ferre
