Raspberry Cranberry Salad

• 1 large pkg. raspberry jello
• 1 1/2 c. boiling water
• 2 pkg. frozen raspberries (10 oz.)
• 1 large pkg. cherry jello
• 1 can crushed pineapple
• 1 pint sour cream
• 1 c. boiling water
• 1 can whole cranberries
• 1 tsp. lemon juice

1. Dissolve raspberry jello in 1 1/2 c. boiling water.
2. Add frozen raspberries and lemon juice.
3. (Set dish in hot water or it will harden to quickly.)
4. Pour into 9x13-inch pyrex dish.
5. Chill until firm.
6. Meanwhile, dissolve cherry jello in 1 c. boiling water.
7. Add pineapple and cranberry sauce.
8. Allow mixture to chill slightly. Spread sour cream over first mixture and then pour cherry-pineapple mixture over it.
9. Chill thoroughly.
10. Best if made the day before. This recipe can be cut in half by using 3 oz. pkg. of jello, 1 pkg. raspberries, 1/2 can of cranberries and 1/2 can crushed pineapple.

raspberry jello, boiling water, frozen raspberries, cherry jello, pineapple, sour cream, boiling water, cranberries, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97497 (may not work)