Ruby Red Raspberry Salad

• 1 package (3 ounces) raspberry gelatin
• 2 cups boiling water, divided
• 1 package (10 ounces) frozen sweetened raspberries
• 1-1/2 cups sour cream
• 1 package (3 ounces) cherry gelatin
• 1 can (20 ounces) crushed pineapple, drained
• 1 can (14 ounces) whole-berry cranberry sauce
• Mayonnaise and mint sprigs, optional

1. Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-in. x 9-in. dish; chill until set.
2. Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly.
3. Carefully spoon over sour cream mixture; chill. If desired, garnish with mayonnaise and mint.

raspberry gelatin, boiling water, raspberries, sour cream, cherry gelatin, pineapple, wholeberry, mayonnaise

Taken from www.tasteofhome.com/recipes/ruby-red-raspberry-salad/ (may not work)