Raspberry Salad

7 ingredients
4 steps

Ingredients

  • 1/2 c. Minute rice
  • 1/4 tsp. salt
  • 3 c. boiling water
  • 1 (3 oz.) pkg. raspberry jello
  • 1/2 c. sugar
  • 1 (15 1/2 oz.) can crushed pineapple
  • 1 (8 oz.) Cool Whip

Directions

  1. 1
    Cook rice for 25 minutes. Drain. While hot, put in bowl and add 1 package raspberry jello and 1/2 cup sugar.
  2. 2
    Stir well. Add crushed pineapple and juice.
  3. 3
    Refrigerate overnight.
  4. 4
    Fold in Cool Whip.

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