Raspberry Ribbon Salad - cooking recipe

Ingredients

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

Preparation

Dissolve gelatin in water.
Stir in raspberries, pineapple and nuts.
Blend well.
Spoon 1 1/2 cups gelatin mixture into lightly oiled 8-cup mold.
Chill and set.
Spread 1 cup sour cream over gelatin.
Spoon half of remaining raspberry mixture over sour cream layer.
Chill until set.
Spread 1 cup sour cream over raspberry layer.
Spoon last of raspberry mixture over sour cream.
Chill until firm.
Unmold onto lettuce leaves.
Yields 14 servings.