Raspberry Salad

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

1. Dissolve raspberry gelatin in 1 cup boiling water.
2. Add raspberries and stir until thawed and separated.
3. Pour into a 13 x 9 x 2-inch pan.
4. Chill until set.
5. Spread sour cream on top and chill again.
6. Dissolve cherry gelatin in 1 cup boiling water.
7. Add pineapple and cranberry sauce; mix well.
8. Allow to thicken slightly.
9. Carefully spoon over sour cream mixture.
10. Chill.
11. Cut into squares and serve over lettuce leaves.
12. Top with whip cream if you like.
13. Makes 12 to 16 servings.

raspberry gelatin, boiling water, frozen raspberries, sour cream, cherry gelatin, pineapple, cranberry sauce, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=885636 (may not work)