1 lg. package Lemon Jello
1 1/2 cups pureed persimmon
3-4 sm. cans mandarin oranges
Prepare Jello as directed. Whisk in the pureed persimmons and add the oranges. Pour into 9x13 pan and stir to place the mandrin oranges evenly. Refrigerate until set up. Serve with whipped cream or cool whip.
This Jello salad is a favorite from our Grandma, Claudia Pierce. It's an old family tradition to serve this at Thanksgiving and/or Christmas Dinner.
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