In the Midwest every other home cook, wife or mother has three recipes that are all her own and she can call upon to bring to any family gathering or social function. A casserole recipe, a recipe for some type of bars (lemon bars, coconut bars, etc) and a Jello salad recipe. The casseroles are usually topped with corn flakes or crushed potato chips, the bars are loaded with powdered sugar and the Jello salads are full of fruit and Cool Whip and pastel in color. I may have spent most of my life in Texas but my Midwest roots have a culinary hold on me and even I have an Autumn version of a Jello salad. Put the casserole in the oven, plate some pumpkin bars and enjoy my Cran-Raspberry Jello Salad.
Tips: You can substitute any "red" gelatin in place of Raspberry. I've made it with Black Cherry before and it's very good as well. You can also replace the whole berry cranberry sauce with fresh cranberries, you will need to double up on the jellied cranberry sauce to make sure it will set though.
Cran-Raspberry Jello Salad
1 box raspberry flavored gelatin, 6oz or 2 3oz boxes
2 cups boiling water
1 can whole berry cranberry sauce (1 lb.)
1 can jellied cranberry sauce (1 lb.)
1/2 cup pineapple juice
1/4 cup sweetened condensed milk
1 8oz container Cool Whip
1 package instant vanilla pudding mix, 3oz
Dissolve gelatin in boiling water. Add cold pineapple juice. Chill until thickened but not firm (2-3 hours). Break up jellied cranberry sauce with fork. Stir cranberry sauce into jello mixture. Gently stir in whole berry cranberry sauce, being careful to keep cranberries whole. Return to refrigerator for another 3 hours.
Blend cool whip,sweetened condensed milk and pudding mix together. Fold into Jello mixture. Let firm up in refrigerator for at least 6 hours or overnight.