Raspberry Ribbon Salad
Raspberry Ribbon Salad is an moderately easy dinner. Made with 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) and 1/2 c. chopped pecans, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
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.
π· Perfect Pairings
Complete your meal with these
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