Raspberry Jello Salad
2 small or 1 large package raspberry Jello
2 packages frozen raspberries
2 cups boiling water
2 cups crushed pineapple, drained
1 large container sour cream (16 oz)
Dissolve Jello in boiling water. Add frozen raspberries and stir until fruit separates. Add pineapple. Spread half of Jello mixture into 9x13 inch pan. Put in refrigerator until firm (about 20 minutes). Leave the other half in a bowl on the counter. When set, spread sour cream over Jello with a spatula and then remaining Jello mixture.
---Suzanne Jensen---
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