This takes me back to when I was a kid. Easter just wasn't Easter if this salad wasn't on the table. This recipe comes from my Aunt Gwen and my mom but I suspect it originated on the back of a jello box.
Serves 12
1 brick of light cream cheese, softened
1 container of light sour cream
4 tablespoons sugar
1 large box raspberry jello
1/2 pkg knox unflavored gelatin
1 can crushed pineapple, well drained juice reserved
4 mashed bananas in lemon juice
1 cup chopped walnuts
1 large bag frozen raspberries
Drain pineapple. Really squeeze it to get as much juice as possible. Hopefully you will get 2 cups. I usually get about 1- 1 1/2 cups and then add water to make an even 2 cups. Pour jello and gelatin into a large bowl and add 1 cup boiling water. Stir well to dissolve. Add fruit juice, raspberries, bananas and nuts. Place half of jello mixture into a oblong cake pan or jello mold(sprayed with pam). Place in frig until firm. Whip together cream cheese, sour cream and sugar. Remove pan from frig and spread cheese mixture over top. Pour remaining jello over that and return to frig until set. Cut into squares or slices to serve.
No comments:
Post a Comment