Ruby Red Raspberry Salad

• 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
• 1 (3 oz.) pkg. cherry jello
• 1 (20 oz.) can crushed pineapple, drained
• 1 (16 oz.) can whole berry cranberry sauce
• lettuce leaves
• mayonnaise
• mint leaves

1. Dissolve raspberry jello in 1 cup boiling water.
2. Add raspberries and stir until berries are thawed and separated.
3. Pour into a 9 x 13-inch pan.
4. Chill until set.
5. Carefully spread with sour cream; chill.
6. Dissolve cherry jello in 1 cup boiling water. Add pineapple and cranberry sauce; mix well.
7. Allow to thicken slightly.
8. Carefully spoon over sour cream mixture; chill.
9. Cut into squares and serve on lettuce leaves.
10. If desired, top each with a dollop of mayonnaise and garnish with a mint leaf.
11. Yield: 12 to 16 servings.

raspberry jello, boiling water, frozen raspberries, sour cream, cherry jello, pineapple, cranberry sauce, lettuce leaves, mayonnaise, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052874 (may not work)