Ribbon Raspberry Mold - cooking recipe

Ingredients

2 (3 oz.) boxes raspberry jello
1 1/2 c. boiling hot water
10 oz. pkg. frozen raspberries
2 (8 oz.) cans crushed pineapple, undrained
1 large banana, sliced
1 c. sour cream

Preparation

Dissolve jello in water.
Add raspberries.
Stir until thawed. Add pineapple and banana.
Pour 1/2 of mixture into clear glass bowl.
(Do not refrigerate remaining mixture.) Refrigerate at least 2 hours.
Spread sour cream over chilled jello mixture. Pour remaining mixture over sour cream.
Refrigerate 2 hours.