Raspberry Salad

2 cups water

1 (6 oz) pkg raspberry-flavored gelatin

1 (10oz) pkg frozen raspberries with syrup

1 (20oz) can crushed pinapple, undrained

4 bananas

In medium saucepan bring water to a boil. Add gelatin and stir until dissolved. Refrigerate until thick and syrupy. Thaw unopened pkg of raspberries in cold water for about 10 min. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into a 9x13-inch dish. Let set overnight, if possible, or for several hours. Makes about 12 servings.

Courtesy of "The Essential Mormon Cookbook" by Julie Badger Jensen