Ruby red raspberry salad

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

Similar recipes