Several friends have told me they are having an evening High Tea during the Holiday season. This is a complete multiple course meal with hot tea as the beverage. This salad would be wonderful on your menu!
Time to pull out all those lovely Christmas Recipes and enjoy the wonderful dishes of the season. Many years ago - actually back in the 70's - Marilyn Long of Des Moines, Iowa gave me this recipe. I just made it this week and was reminded of many wonderful Iowa memories. You will love it for it's color alone!
To make this congealed salad, you will need the following:1 10 oz frozen raspberry package drained (reserve syrup)
2 3oz packages of raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 6 oz can pink lemonade
1/2 cup chopped pecans
Thaw and drain the raspberries reserving the syrup. Dissolve the jello in boiling water, add ice cream by spoonful and stir in till melted. Stir in reserved raspberry syrup and lemonade. Pour into a ring mold. Chill until partly set. Add raspberries and nuts. Chill till firm. Turn out on a favorite plate on cake stand. Refrigerate until ready to serve.
Best made overnight!
This has been a busy week in the USA with Thanksgiving. A whole lot of cooking happening!