The amounts of raspberry and applesauce needn't be precise. Give or take a little of either, the salad turns out just fine.
This recipe was given to Renee Schettler's mother by Mrs. Corliss Leonard of Glidden, Iowa, who in turn copied it from one of those spiral-bound cookbooks published by parishes.
Servings: 8 - 12
- 2 3-ounce packages raspberry gelatin, such as Jell-O brand
- 1 cup boiling water
- 12 to 16-ounce package frozen raspberries, defrosted and drained, if necessary
- 24-ounce jar unsweetened applesauce
- Finely chopped walnuts or pecans (optional)
Place the gelatin in a large bowl. Add the water and stir until the gelatin is completely dissolved. Set aside to cool slightly. Add the raspberries, applesauce and nuts, if desired, and stir to combine. Transfer to a serving bowl and refrigerate until chilled through.
Tested by Renee Schettler.
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