Molded Raspberry Salad - cooking recipe

Ingredients

2 pkg. raspberry jello
2 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 (13 oz.) can crushed pineapple
2 large ripe bananas, mashed
1 (8 oz.) container sour cream

Preparation

Dissolve jello in water.
Add berries and stir until thawed. Add pineapple, then bananas.
Pour half the mixture into an 8 x 8 x 2-inch pan.
Chill until firm.
Spread on sour cream.
Add remaining mixture.
Refrigerate.
For best results, make day before serving.
For Christmas, color sour cream green and have red and green salad.