Raspberry Salad

1 (6 oz. pkg.) raspberry Jell-o
2½ c. boiling water
1 (10 oz. pkg.) frozen raspberries
1 (15 oz. can) crushed pineapple
2 large bananas (sliced)
1 c. whole pecans
½ c. chopped pecans
4 c. whipped desert topping
2 T. lemon juice
3 c. miniature marshmallows

Pour boiling water over Jell-o and stir to dissolve. Add frozen raspberries and stir until thawed. Add pineapple, bananas and nuts. Let set in refrigerator until firm. For topping, combine desert topping, lemon juice and marshmallows. Spread over Jell-o mixture. Chill 6-8 hours or overnight.

Janice Dougherty
Waukon