Raspberry Ribbon Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry gelatin
1 1/2 c. boiling water
2 (10 oz.) pkg. frozen raspberries in syrup, thawed and undrained
1 (15 1/2 oz.) can crushed pineapple, undrained
2 c. commercial sour cream
1/2 c. chopped pecans

Preparation

Dissolve gelatin in boiling water.
Stir in raspberries, pineapple and pecans; blend well.
Spoon 1 1/2 cups gelatin mixture into a lightly oiled 8-cup mold.
Chill until set.
Spread 1 cup sour cream over raspberry layer.
Spread remaining raspberry mixture over sour cream.
Chill until set.
Spread 1 cup sour cream over raspberry layer.
Top with remaining raspberry mixture. Chill until firm.