Prep 2 hrs
Cook 0 mins
From my cookbook, Heart of the Palms. Preparation time includes chilling time.
- 1 (6 ounce) package raspberry gelatin powder
- 1 cup boiling water
- 1 cup pineapple juice
- 1 (17 ounce) can boysenberries
- 1⁄2 cup sweet port wine
- 1 (8 1/2 ounce) can crushed pineapple
- 1⁄2 cup chopped walnuts
- Dissolve gelatin in boiling water.
- Add pineapple juice.
- Drain 1 c juice from boysenberries and walnuts.
- Mix together and pour into a 6 cup mold.
- Chill until firm.