Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Raspberry gelatin powder -- |
| 3 \N | Oz |
| 2 cups | Hot water -- boiling |
| \N \N | Divided |
| 1 pack | Raspberries, frozen -- in |
| \N \N | Syrup 10oz |
| 1½ cup | Sour cream |
| 1 pack | Cherry gelatin powder -- |
| 3 \N | Oz |
| 1 can | Crushed pineapple -- |
| \N \N | Drained |
| 1 can | Cranberry sauce -- whole |
| \N \N | Berry 16 oz |
| 16 eaches | Lettuce leaves |
| 1 dash | Mayonnaise-type salad |
| \N \N | Dressing -- optional |
| 16 eaches | Mint leaves -- optional |
Dissolve raspberry gelatin in 1 cup boiling water. And raspberries and stir until berries are thawed and separated. Pour into a 13x9x2 inch pan; chill until set. Carefully spread with sour cream; chill Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; 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.
Recipe By : Taste Of Home