Ruby red raspberry salad
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Raspberry gelatin powder -- |
| 3 | Oz | |
| 2 | cups | Hot water -- boiling |
| Divided | ||
| 1 | pack | Raspberries, frozen -- in |
| Syrup 10oz | ||
| 1½ | cup | Sour cream |
| 1 | pack | Cherry gelatin powder -- |
| 3 | Oz | |
| 1 | can | Crushed pineapple -- |
| Drained | ||
| 1 | can | Cranberry sauce -- whole |
| Berry 16 oz | ||
| 16 | eaches | Lettuce leaves |
| 1 | dash | Mayonnaise-type salad |
| Dressing -- optional | ||
| 16 | eaches | Mint leaves -- optional |
Directions
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