Raspberry Salad

2 cups Boiling Water

1 6 oz. Raspberry jello

1 10 oz. pkg. raspberries

1 20 oz. can crushed pineapple, drained

4 bananas

Boil water. Add jello. Refrigerate until thick. Thaw raspberries in cold water for 10 minutes. Carefully add to gelatin, Stir in pineapple. Dice bananas and add. Set overnight in 9x 13 pan. Opt. top with whip cream or cool whip.