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Pineapple Sherbet Salad



1 (8 ounce) can pineapple tidbits

1 (3 ounce) box raspberry gelatin

1/2 pint pineapple sherbet

1 banana, sliced

1/4 cup toasted slivered almonds


Drain pineapple, retaining liquid. Add enough water to pineapple juice to measure 1 cup liquid. Heat to boiling. Add gelatin, stirring to dissolve. Stir in sherbet, and let cool.

When mixture begins to thicken, add the banana, almonds and pineapple tidbits. Chill in mold until firm.

Serves 8.


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