2 cups water
1 6-oz raspberry jello
1 10-oz pkg frozen raspberries
1 20-oz can crushed pineapple, undrained
4 bananas, diced
Bring water to a boil; add jello and stir until dissolved.
Refrigerate until thick and syrupy.
Thaw unopened raspberries in cold water for about 10 minutes; carefully add to jello.
Stir in crushed pineapple; add bananas.
Pour into a 13" X 9" dish.
Refrigerate several hours or overnight.
(from Amy Mortensen)
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