Ruby Red Raspberry Salad - cooking recipe

Ingredients

1 (3 oz) pkg raspberry jello
2 cups boiling water
1 (10 oz) pkg frozen raspberries in syrup
1 1/2 cups sour cream
1 (3 oz) pkg cherry jello
1 (20 oz) can crushed pineapple, drained
1 (16 oz) can wholeberry cranberry sauce

Preparation

Dissolve raspberry jello in one cup boiling water.
Add raspberries and stir until berries are thawed and separated.
Pour into a 13X9X2-inch pan.
Chill until set.
Carefully spread with sour cream; chill.
Dissolve cherry jello in remaining cup of 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.
If wanted, use Sugar-free Jello, Fat-free sour cream. 12-16 servings.