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.