Raspberry Jello Salad

1 10-oz pkg frozen raspberries
2 3-oz pkgs raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 8-oz can frozen pink lemonade concentrate

Thaw raspberries and drain (reserve juice to make up part of water)
Dissolve jello in boiling water.
Add ice cream and stir until melyed.
Stir in pink lemonade concentrate.
Chill until partially set.
Add raspberries.
Pour into dis and chill until completely set.

Raspberry Jello Salad

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)

Cranberry Jello Salad

1-1/2 cups boiling water
1 large pkg. raspberry or cranberry jello
1 pint raspberry sherbet (or sorbet)
1 can whole cranberry sauce

Mix together well the boiling water and jello
Allow to cool until no longer hot.
Add the raspberry sherbet and mix well using a whisk.
Refrigerate for 30 - 45 minutes, until pretty well set.
Add cranberry sauce and mix together well.
Place into desired bowl or individual serving bowls,
and refrigerate until completely set.
If using individual bowls, they may be un-molded onto a serving plate.
(Teresa Chandler's recipe)

Raspberry Salad

By:  Genavieve Hunter

1 pkg. raspberry jell-o
1-1/4 cups boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple (1 cup)
1 large banana, diced small
1/3 cup pecans, diced

Dissolve jell-o in boiling water.
Add raspberries and stir until thawed.
Add remaining ingredients and pour into mold or 8" X 8" dish.
Chill until set.