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.

Mary Ellen