Raspberry Jello Salad

“Very, very special.” – Helen Ferre

“I made this for the 1st Annual ‘Meet the Chorale’ brunch with raspberries I picked from Impossible Acres’ Pickin’ Patch in Davis. I served it with a summer fruit salad of peaches, strawberries, blackberries and blueberries.” – April Ferre

Raspberry Jello Salad

Course: Salads – Fruit & Jello


  • 1 12-Ounce Package Frozen Raspberries
  • 1 1/4 Cup Boiling Water
  • 1 3-Ounce Package Raspberry Jello
  • 1 Cup Crushed Pineapple & Juice
  • 1 Large Banana Sliced
  • 1/2 Cup Pecans Chopped


  • Thaw frozen raspberries. Dissolve raspberry jello in boiling water. Add raspberries, pineapple and juice, banana, and pecans. Pour into bowl or ring mold and let set overnight.
  • Serve on greens and fill center of ring with a seasonal fruit salad.

Recipe – Helen Ferre