Retro Jell-O Recipe No. 62,498

Here’s another recipe that’s just right for when summer temperatures soar, and it comes from my very own Great Aunt Lyd. It was published in her church ladies’ cookbook, Cooking with Faith, 1950 to 1975 (Jefferson City: Faith Lutheran Ladies Guild, 1975), p. 34. (Yes, I’ve mentioned this cookbook before.)

For me personally, it’s a “food of childhood,” something that links me to my great aunt (who was a real sweetheart; she passed away in 1999 at the age of 93) . . . but I encourage you to try this recipe if you find yourself “bringing a dish” to a potluck this summer.

Everyone will be tickled by the sweet creaminess of it; and the tartness of the pink lemonade and the crunch of the pecans keep it from wobbling over the edge into diabetic-coma territory.

And of course, the color is out of this world.

Here it is, in all its glory. Long live the church-lady Jell-O salad!

(Comments in brackets are mine.)

Red Raspberry Mold

1 (10 oz.) pkg. frozen red raspberries, thawed
2 (3 oz.) pkg. red raspberry Jell-O
2 c. boiling water
1 pt. vanilla ice cream
1 (6-oz.) can frozen pink lemonade, thawed
1/4 c. chopped pecans

Drain raspberries, reserving juice. Dissolve Jell-O in boiling water; add ice cream by spoonfuls, stirring until melted. Stir in pink lemonade and reserved juice. Chill until partially set. Add raspberries and nuts. Turn into [ca. 6-cup] mold. [Or casserole dish.] Chill until firm. Serves 10.

Mrs. Adolph Meyer (Lydia)