Pineapple Sherbet Salad - cooking recipe

Ingredients

1 (8 3/4 oz.) can pineapple tidbits
water
1 (3 oz.) pkg. raspberry gelatin
1/2 pt. raspberry sherbet
1 banana
1/4 c. slivered almonds, toasted
salad greens

Preparation

Drain syrup from pineapple;
add enough water to make 1 cup liquid.
Heat
to
boiling;
add
gelatin
and stir until dissolved.\tStir
in sherbet and cool.
When mixture begins to thicken, add peeled diced banana, almonds and pineapple. Chill until firm. Serve on salad greens. Yields 6 servings.