1 large pkg (6oz) raspberry Jello
2 1/4 c boiling water
2 pkg. (10 oz) frozen raspberries (not thawed)
1 can (20 oz) crushed pineapple, with juice
2 large bananas, sliced or mashed
1 c chopped pecans
1 small container raspberry yogurt
1 small container Cool Whip
Pour boiling water over jello. Stir for 2 mins to dissolve. Add raspberries, pineapple, banana and pecans. Pour in 9 x 13 pan and chill until firm. Mix yogurt and cool whip together and spread over the top.
* Made for Moore side Thanksgiving
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