Three Layer Ruby Red Salad

By jeaklor

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Ingredients

3 Ounce Raspberry Gelatin
1 Cups Water, Boiling
10 Ounce Raspberries, Frozen In Syrup
1 Cups Sour Cream
3 Ounce Cream Cheese, Softened
2 Tablespoon Sugar
1/2 Cups Pecan, Chopped
3 Ounce Cherry Gelatin
1 Cups Water, Boiling
8 1/4 Ounce Can Crushed Pineapple With Syrup, Drained
16 Ounce Can Whole Berry Cranberry Sauce

Details

Servings 8

Preparation

Step 1

BOTTOM LAYER:
Dissolve raspberry gelatin in boiling water. Add frozen berries and stir until thawed and seperated. Pour into lightly oiled 9" square pan. Place in refrigerator for gelatin to thicken.

MIDDLE LAYER:
Mix next 4 ingredients (sour cream to pecans) together and carefully spread on top of thickend rasberry gelatin.

TOP LAYER:
Disolve 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.