Raspberry Tang Salad

L.S. Ayres Tea Room Recipes & Recollections, p. 22

1 package raspberry gelatin

½ cup boiling water

½ cup cottage cheese

¼ cup salad dressing (or mayonnaise)

1 small can crushed pineapple

1 banana, diced

¼ cup shredded coconut

½ cup pecan meats, chopped

1 cup heavy cream, whipped

Dissolve gelatin in boiling water; set aside to cool. Soften the cottage cheese with salad dressing. Add gradually so that the mixture will be smooth, the pineapple, banana, coconut and pecans. 

It's a unique mixture of things, but it all comes together in the end.

When the gelatin begins to congeal, add the cheese mixture to it, then fold in the whipped cream. Pour into individual molds and chill until firm.

I went with a single large mold and just cut slices out of it.

Served with a (tres chic) peanut butter sandwich on a hot dog bun.

My Rating: 4/5 "It's an old-timey faux-fancy Jello concoction, but it's a tasty one. The title is right - there really is a tang to it that adds dimension to the more tropical fruit flavors. My partner INHALED this, and I really enjoyed it too."