RASPBERRY RIBBON SALAD

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RASPBERRY RIBBON SALAD image

Categories     Fruit     Side

Yield 14 servings

Number Of Ingredients 6

1 lg. pkg. raspberry Jello
1 1/2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries in syrup, thawed and undrained
1 (15 1/2 oz.) can crushed pineapple, undrained
1/2 c. chopped pecans
2 c. sour cream

Steps:

  • Dissolve gelatin in boiling water, stir in raspberries, pineapple, and chopped pecans. Blend well. Spoon 1 1/2 cups gelatin mixture into a lightly oiled 8-cup mold; chill until set. Spread sour cream over raspberry layer. Spoon remaining raspberry mixture over sour cream layer. Chill until set.

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