Hard-to-Beet Pineapple Salad
- 2 cups boiling water
- 1 box. cherry gelatin (3 oz.)
- 1 box raspberry gelatin (3 oz.)
- 1 box strawberry gelatin (3 oz.)
- 1 envelope unflavored gelatin
- 1 can crushed pineapple (1lb. 4 oz.)
- 1 jar pickled beets, diced (16 oz.)
Dissolve flavored and plain gelatins in boiling water. Drain pineapple and beets and reserve juice. Add enough water to juices to make 2 cups liquid. Add juice to gelatin mixture. Chill until almost firm and add crushed pineapple and beets. Pour in individual molds and refrigerate. When serving, turn out of molds on lettuce and top with dressing.
By Robin from Washington, IA
November 26, 20070 found this helpful
What kind of dressing do you put on top of this?
It sounds yummy!
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