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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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Here's a recipe I used to make a lot for big family gatherings at Thanksgiving or Christmas. Could be served any time you want a cool, refreshing salad with the flavors of raspberries and cranberries and the creaminess of sour cream. From a church fund raiser cookbook, around 1984. Passive cooking time is a guesstimate for the chilling time required. (It's been a long time since I made this...) Ingredients:
1 (3 ounce) package cherry gelatin |
3/4 cup boiling water |
1 (15 ounce) can whole berry cranberry sauce |
1 (6 ounce) can crushed pineapple |
1 1/2 pints sour cream |
2 (3 ounce) packages raspberry gelatin powder |
1 1/2 cups boiling water |
2 (10 ounce) packages frozen raspberries, thawed |
Directions:
1. Mix cherry gelatin with 3/4 cup boiling water. Stir until well dissolved.
2. Add cranberry sauce and pineapple. Stir. Pour mixture into a 13 by 9 pan. Chill until firm.
3. Spread sour cream over the hardened gelatin.
4. Mix raspberry gelatin with remaining boiling water (1 1/2 cups). Add thawed raspberries. Chill until partially set. Then pour over sour cream layer and chill until firm.
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