4/5
(1 Votes)
Ingredients
- 1 3- oz. pkg. raspberry jello
- 2 cup's boiling water
- 1 10 oz. pkg. frozen raspberries in syrup
- 1 1/2 cup sour cream
- 1 3 oz. pkg. cherry jello
- 20 oz. can crushed pineapple (drained well)
- 16 oz. can whole berry cranberry sauce
Preparation
Step 1
In 1 cup of boiling water dissolve raspberry gelatin, stir until well dissolved. Add the pkg. of frozen raspberries and stir until thawed.Pour into a 9x13" dish. Put in ref. until set.
Add the 1 1/2 cups sour cream and spread over evenly. Put back into ref.
In 1 cup of boiling water dissolve the cherry gelatin. Stir until well dissolved. Drain pineapple very well and add to gelatin, then stir in the can of cranberry sauce. I have to use my hands to really distribute it well. Chill until partially set, the spoon carefully over the sour cream and referigerate until set. I unually do this the day before serving.
Makes 12-16 servings. Garnish with a little sour cream and a raspberry or a mint leaf or both.
Enjoy!
You'll also love
-
Fettuccine Alfredo with Spicy... 4/5 (1 Votes) -
Lamb Stew by Farmhouse Rules 4/5 (1 Votes)
You'll also love
-
Onion Soup with Roquefort 4/5 (1 Votes) -
Strawberry-Pecan Cake 4/5 (1 Votes)