Ruby Red Raspberry Salad

By ksgroves

Ingredients

• 1 pkg 3 oz. raspberry gelatin
• 2 cups boiling water, divided
• 1 pkg. (10 oz.) frozen raspberries in syrup
• 1 1/2 cups sour cream
• 1 pkg 3 oz of cherry gelatin
• 1 can (20 oz) crushed pineapple,drained
• 1 can (16 oz) whole-berry cranberry sauce
• lettuce leaves
• Mayonnaise and mint leaves, optional

Preparation

Step 1

Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-inch x 9 inch pan; chill until set. Carefully spread with sour cream; chill.

Dissolve cherry gelatin in remaining boiling water. Add the pineapple and cranberry sauce and mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture; chill. Cut into squares and serve on lettuce leaves. If desired, top each with a dollop of mayonnaise and garnish with a mint leaf. Yield: 12-16 servings.