For years my husband and I made fun of jello salads, basically banning them from any dinner party. Growing up in Utah at the time we did it was at every dinner family or church.
Then we found this recipe.
“Crunch Top Salad”
It is more like dessert than a salad. It is now a family favorite and has become a favorite
everywhere we take it.
2 3 oz packages raspberry gelatin
2 cups boiling water
1 10 oz package frozen raspberries
1 10 oz can crushed pineapple with juice
3 bananas sliced or diced
1 cup cold water
1 cup flour
1 cup chopped pecans
1/2 cup butter, room temperature
1/4 cup brown sugar
1 8 oz package cream cheese, room temperature
1/4 to 1/2 cup milk
Dissolve gelatin in boiling water. Add frozen raspberries, crushed pineapple with juice and cold water. Refrigerate until partially set in a 9″ X 13″ X 2″dish. Stir in bananas and chill until firm. Cream together cream cheese and milk to spreading consistency. Spread over set salad and return to refrigerator. In a mixing bowl combine and mix thoroughly, flour, pecans, butter and brown sugar. Bake in a 9″ X 9″ baking pan. at 400 degrees for 10 -12 minutes. Stir at least twice during baking. Cool, crumble and sprinkle over top of cream cheese mixture. NOTE: This is an older recipe and can and package sizes have changed. Purchase the size closest and weigh, measure or just add it all.
Enjoy! It could become a favorite at your family dinner too.
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