Ruby Red Raspberry Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry jello
2 c. boiling water, divided
1 (10 oz.) pkg. frozen raspberries in syrup
1 1/2 c. sour cream
1 (3 oz.) pkg. cherry jello
1 (20 oz.) can crushed pineapple, drained
1 (16 oz.) can whole berry cranberry sauce
lettuce leaves
mayonnaise
mint leaves

Preparation

Dissolve raspberry jello in 1 cup boiling water.
Add raspberries and stir until berries are thawed and separated.
Pour into a 9 x 13-inch pan.
Chill until set.
Carefully spread with sour cream; chill.
Dissolve cherry jello in 1 cup boiling water. Add pineapple and cranberry sauce; mix well.
Allow to thicken slightly.
Carefully spoon over sour cream mixture; chill.
Cut into squares and serve on lettuce leaves.
If desired, top each with a dollop of mayonnaise and garnish with a mint leaf.
Yield: 12 to 16 servings.