Monday, February 2, 2015

Boysenberry Velvet Salad

Boysenberry Velvet Salad

1  6-oz  Raspberry Jello
1  3-oz  Vanilla Pudding (cook-and-serve, not instant)
3-1/2  Cups  Water
1  12- to 16-oz.  Frozen Boysenberries or other 'black' berries: Marionberries, Blackberries, Back Raspberries, etc.
1  8-oz.  Cool Whip

Mix Raspberry Jello and Vanilla Pudding in a saucepan; slowly stir in Water.  Cook over medium heat until it comes to a boil; cook and stir 2 minutes.  Cool on counter until slightly jelled, about 1 hour.  Stir in frozen Boysenberries.  Fold in Cool Whip.  Transfer to serving bowl; cover and refrigerate.  Serves about 8-10.

"Do not forget or neglect or refuse
to extend hospitality to strangers
in the brotherhood--being
friendly, cordial, and gracious,
sharing the comforts of your home
and doing your part generously,
for through it some have
entertained angels without knowing it."
Hebrews 13:2, Amplified Version
Here is a Pretty and Pink and oh! so yummy jello salad--perfect for Valentine's Day.  We love this fruity dessert around here, so I usually double the recipe.  Extra special when served in footed dessert cups!

From Seasoned With Love cookbook.


Sharon said...

This recipe is a Christmas or anytime favorite for our family..

Anonymous said...

Where do u get boysenberries from or do u grow ur own?

Carolyn M said...

@Anonymous, I buy my boysenberries at Cash & Carry in a 10-lb box. They come IQF (individually quick frozen).

Send Gifts to Philippines said...

We don't have boysenberries here in Philippines. Can I use some other berries? I want to try it too.

Carolyn M said...

@Send Gifts to Philippines, yes, any type of berry will work. My first choice substitute would be a Raspberry or Blackberry; I'm sure a Blueberry would work well, too.