Ruby Red Raspberry Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry jello
2 c. boiling water
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 or salad dressing (optional)

Preparation

Dissolve raspberry gelatin in 1 cup boiling water.
Add raspberries and stir until berries are thawed and separated.
Pour into a 13 x 9 x 2-inch pan; chill until set.
Spread sour cream over mixture.
Chill.
Dissolve cherry gleatin in remaining water. Add pineapple and cranberry sauce; mix well.
Allow to thicken slightly.
Carefully spoon over sour cream mixture.
Chill.
Cut into squares and place over lettuce leaves.
Top with a dollop of mayonnaise.
Makes 12 to 16 servings.