Ruby Red Raspberry Salad

• 1 (3 oz.) pkg. raspberry-flavored gelatin
• 2 c. boiling water, divided
• 1 (10 oz.) pkg. frozen raspberries in syrup
• 1 1/2 c. sour cream
• 1 (3 oz.) pkg. cherry flavored gelatin
• 1 (20 oz.) can crushed pineapple, drained
• 1 (16 oz.) can whole-berry cranberry sauce

1. Dissolve raspberry gelatin in 1 cup boiling water.
2. Add raspberries and stir until berries are thawed and separated.
3. Pour into a 13 x 9-inch pan; chill until set.
4. Carefully spread with sour cream; chill.
5. Dissolve cherry gelatin in remaining boiling water.
6. Add pineapple and cranberry sauce; mix well.
7. Allow to thicken slightly.
8. Carefully spoon over sour cream mixture; chill. Cut into squares and serve on lettuce leaves, if desired.
9. Yields 12 to 16 servings.

raspberryflavored gelatin, boiling water, frozen raspberries, sour cream, cherry flavored gelatin, pineapple, wholeberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2228 (may not work)