Cranberry-raspeberry star salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3oz.) raspberry jello |
| 1 | pack | (3oz.) lemon jello |
| 1½ | cup | Boiling water |
| 1 | Frozen; (10 oz. pkg.) raspberries | |
| 1 | can | (16 oz.) (2 cups) jellied cranberry-raspberry sauce |
| 1 | Bottle; (7 oz.) lemon-lime carbonated beverage | |
Directions
Dissolve raspberry and lemon jellos in boiling water. Stir in frozen raspberries, breaking up larger pieces. Break up cranberry-raspberry sauce with fork. Stir into jello mixture. Chill until practically set. Carefully pour in lemon-lime beverage, stirring gently. Turn into 6 cup mold. Chill 5 to 6 hours or overnight. Unmold on crisp salad greens. Makes 8 to 10 servings.
Posted to Bakery-Shoppe Digest by Cathy Marler <frosty@...> on Apr 16, 1998