Snow salad

Yield: 8 servings

Measure Ingredient
1 pack Knox unflavored gelatin
¼ cup Cold water
1 cup Boiling water
⅔ cup Sugar
1 pack Danish dessert mix <junket>--raspberry flavored
2½ cup Cold water
2½ cup Cold water <part raspberry juice>
1 teaspoon Vanilla
2 cups Sour cream <16 ozs>
8 ounces Cool whip--thawed frozen box or bag of raspberries, thawed, juice reserved.
⅓ cup Sugar
2 tablespoons Tapioca



Salad: Using wire whip, blend cold water with gelatin. Add boiling water and mix well. Whip in sugar and vanilla and mix well. Whip in sour cream and cool whip. Pour into ring mold and refrigerate overnight.

Several hours before you're ready to serve, make the topping.

Mom's topping: Stir junket into cold liquid in pan--we use part of the raspberry juice to replace part of the water. Bring to boil, boil 1 minute. Cool completely, but do not refrigerate. Just before serving, add raspberries, pour over unmolded salad, and serve extra sauce on the side.

My Last-Minute Panicked Topping: stir sugar and tapioca into water and bring to boil. Boil 1 minute. Cool completely but do not refrigerate. Follow serving directions as above.

Posted 12-26-93 by LISA GREENWOOD on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...

Submitted By LISA GREENWOOD On 12-05-94

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