Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Raspberry gelatin (6 oz.) |
| 1 cup | Boiling water |
| 2 packs | 10 oz packages of frozen |
| Red raspberries, thawed but | |
| Still cold | |
| 1 can | 8 oz. crushed pineappe |
| Undrained | |
| 2 | Ripe bananas, cubed |
| 2 cups | Dairy sour cream |
| Fresh raspberries | |
| Lemon juice |
Directions; dissolve gelatin in boiling water. Add thawed raspberries, pineapple and cubed bananas. Chill mixture syrupy. Using a chilled bowl and beaters, beat the sour cream until it stands in soft peaks, about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2 quart mold which has been rinsed in cold water; chill until very firm, at least 4 hrs. Unmold onto a chilled serving platter. Garnish with fresh raspberries that have been dipped in lemon juice Source Salads for all seasons by Miriam Loo's