Raspberry Cranberry Salad

1. 1

   Dissolve raspberry jello in 1 1/2 c. boiling water.

2. 2

   Add frozen raspberries and lemon juice.

3. 3

   (Set dish in hot water or it will harden to quickly.)

4. 4

   Pour into 9x13-inch pyrex dish.

5. 5

   Chill until firm.

6. 6

   Meanwhile, dissolve cherry jello in 1 c. boiling water.

7. 7

   Add pineapple and cranberry sauce.

8. 8

   Allow mixture to chill slightly. Spread sour cream over first mixture and then pour cherry-pineapple mixture over it.

9. 9

   Chill thoroughly.

10. 10

    Best if made the day before. This recipe can be cut in half by using 3 oz. pkg. of jello, 1 pkg. raspberries, 1/2 can of cranberries and 1/2 can crushed pineapple.

No nutritional information available.

No additional tips available.