Large volume recipe for Raspberry Salad:
15 pkgs (3 oz) raspberry jello
15 cups boiling water
10 - 10 1/2 oz. packages frozen raspberries
15 cups applesauce
Dissolve jello in hot water. Add unthawed berries. Stir to dissolve. Add applesauce and pour unto mold. Serve with whipped cream or mayonnaise thinned with cream.
Found in "Ruth Wakefield's Toll House Tried and True Recipes" published by M. Barrows and Co., 1940.
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