Ruby Red Raspberry Salad
Ruby Red Raspberry Salad is an moderately easy dinner. Made with 1 (3 oz.) pkg. raspberry jello, 2 c. boiling water, divided, 1 (10 oz.) pkg. frozen raspberries in syrup, 1 1/2 c. sour cream and 1 (3 oz.) pkg. cherry jello, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Dissolve raspberry jello in 1 cup boiling water.
Add raspberries and stir until berries are thawed and separated.
Pour into a 9 x 13-inch pan.
Chill until set.
Carefully spread with sour cream; chill.
Dissolve cherry jello in 1 cup 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 on lettuce leaves.
If desired, top each with a dollop of mayonnaise and garnish with a mint leaf.
Yield: 12 to 16 servings.
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