Recipe
Salad
CranRaspberry Gelatin Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (6 oz) pkg red raspberry gelatin | ||
| 2 c. boiling water | ||
| 1 (16 oz) can jellied cranberry sauce | ||
| 1 (10 oz) pkg Birds Eye frozen raspberries | ||
| 1 (3 oz) pkg instant vanilla pudding mix | ||
| 1 c. milk | ||
| 1 (8 oz) container whipped topping, thawed |
Directions
- Dissolve gelatin in boiling water. Add cranberry sauce and stir well until dissolved. Add frozen raspberries and blend well. Pour into 7-by-11-inch glass serving dish. Refrigerate until set.
- Preparing pudding using only 1 cup milk. Fold in whipped topping. Spread on top of gelatin. Refrigerate until ready to serve.
Recipe Source:
Birds Eye.