Raspberry Rave

1. 1

   Have 8 to 10-cup Bundt pan ready.

2. 2

   Drain raspberries and pineapple in sieve.

3. 3

   Press fruit to get 2 cups liquid; set aside. Bring 1 cup water to boil.

4. 4

   Remove from heat and add jello.

5. 5

   Stir until completely dissolved.

6. 6

   Stir in 2 cups reserved liquid from fruit.

7. 7

   Stir in drained fruit and sour cream until blended.

8. 8

   Pour in Bundt pan and refrigerate 8 hours until firm.

9. 9

   Unmold.

* Per serving · 4 servings · Values may vary.

No additional tips available.