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.