Salad and Salad Dressing Recipes
Pineapple Sherbet Salad
Yield: 8 servings
Ingredients
- 1 (8 ounce) can pineapple tidbits
- 1 (3 ounce) box raspberry gelatin
- 1/2 pint pineapple sherbet
- 1 banana, sliced
- 1/4 cup toasted slivered almonds
Instructions
- Drain pineapple, retaining liquid. Add enough water to pineapple juice to measure 1 cup liquid. Heat to boiling.
- Add gelatin, stirring to dissolve.
- Stir in sherbet, and let cool.
- When mixture begins to thicken, add the banana, almonds and pineapple tidbits.
- Chill in mold until firm.