Raspberry Jello Salad
1 (8 oz.) can pineapple (crushed)
1 pkg. (12 oz.) frozen unsweetened raspberries, thawed (I used 10 oz. frozen sweetened raspberries)
1 (3oz.) pkg. of raspberry Jello
1 cup applesauce
1/4 cup chopped pecans
Drain pineapple and raspberries, (put in bowl and set aside). Add enough water to juices to make 1 cup. Heat to boiling. Add Jello. Dissolve. Pour over fruit, add applesauce and pecans. Chill until set.
Note: If you donít use sweetened raspberries, you might want to add a small amount of sugar to recipe, maybe 1/4 cup.