Three Layer Ruby Red Salad

By carvalhohm

Ingredients

• First Layer:
• 1 (3 OZ) package raspberry gelatin
• 1 c. boiling water
• 1 (10 oz) package frozen raspberries in syrup
• Second Layer:
• 1 cup (8 OZ) sour cream
• 1 (3-OZ) package cream cheese, softened (put unwrapped in microwave for about 15 seconds to soften)
• 2 T. sugar
• 1/2 cup chopped pecans
• Third Layer:
• 1 (3-OZ) package cherry gelatin
• 1 cup boiling water
• 1 Small can of crushed pineapple, drained
• 1 (16-OZ) can whole-berry cranberry sauce (mashed up)

Details

Servings 24
Adapted from community.qvc.com

Preparation

Step 1

*+First Layer:+*
Dissolve gelatin in boiling water. Add frozen berries and stir until thawed and separated. Pour into lightly oiled 9” square pan. Place in refrigerator to thicken.

*+Second Layer:+*
Mix all ingredients together and carefully spread on top of thickened raspberry gelatin. Chill.

*+Third Layer:+*
Dissolve cherry gelatin in boiling water. Stir in drained pineapple and cranberry sauce. Allow to thicken slightly at room temperature.
Carefully spoon over sour cream mixture. Chill until firm.

Servings can be garnished with whipped cream if desired.