Frosted Raspberry Salad

• 2 (3 ounce) packages sugar-free raspberry gelatin
• 1 cup hot water
• 1 (16 ounce) bag frozen raspberries
• 1 (20 ounce) can crushed pineapple, drained
• 1 pint nonfat sour cream
• 2 teaspoons almond extract
• 1 tablespoon nutrasweet spoonful sugar substitute (you can use Splenda)
• 14 cup chopped pecans

1. Dissolve gelatin in the hot water in a large mixing bowl.
2. Pour half of this mixture into an 11"x7" glass dish.
3. Refrigerate for 2 hours.
4. Mix sour cream with almond extract and sugar substitute.
5. Spread 1-1/2 cups of the sour cream mixture over the gelatin, then cover with remaining gelatin.
6. Refrigerate 2 more hours.
7. Spread remaining 1/2 cup sour cream mixture on top.
8. Garnish with chopped pecans.
9. Cut in squares, and serve on a lettuce leaf.

raspberry gelatin, water, frozen raspberries, pineapple, cream, almond, nutrasweet spoonful sugar substitute, pecans

Taken from www.food.com/recipe/frosted-raspberry-salad-64971 (may not work)