Super Simple Raspberry Sauce (recipe from Stacy Brooks)

Ingredients

• 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter

Instructions

• In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
• In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
• Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
• Remove the pan from the heat.
• Add 1 tablespoon of butter and mix until the butter has completely melted.
• Allow the mixture to cool for 15 minutes, then add the rest of the raspberries and stir to mix.
• Serve over whatever dessert you'd like!
• Makes 2 1/4 cups sauce. Refrigerate the leftovers.

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 Raspberry Fluff Salad

1 large box raspberry Jell-o
1 large can (15 oz) whole cranberry sauce
1 8-oz container Cool Whip, thawed
2 cups mini marshmallows

Make jello using 1 1/2 cups boiling water and 1 1/2 cups ice water
Allow to set completely

When jell-o is set:
Use a spoon to break up cranberry sauce in can - set aside
In a large mixing bowl, use an electric mixer to gently beat set jello on medium speed until "crumbly".
Fold in cranberry sauce.
Fold in marshmallows and Cool Whip.
Serve - May be mounded on a lettuce leaf if serving on a plate with hot foods.
MAKES about 14 (1/2-cup) servings

RASPBERRY SALAD MOLD

One of my Mom's favorite salads:

1 pkg raspberry jello
1 1/4 boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple, un-drained
1 large banana, diced small
1/3 cup pecans, chopped

Dissolve jello in boiling water; add frozen raspberries
and stir until thawed.  Add all other ingredients and pour into
a mold or dish.  Refrigerate until firm.

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.