Raspberry Ribbon Salad

Course : Salads
Serves: 8
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6 ounces raspberry jello
1 1/2 cups boiling water
20 ounces frozen raspberries
1 can crushed pineapple -- (13 1/2oz.)
1/4 teaspoon salt
2 cups sour cream

Preparation / Directions:

Dissolve gelatin in boiling water. Add undrained raspberries, pineapple and salt. Pour 1 1/2 cups of the gelatin mixture into a 6 to 8 cup glass dish. Chill quickly until firm. Let remaining gelatin stand at room temperature. Carefully spread 1 cup sour cream over chilled gelatin. Spoon half of the remaining gelatin over top. Chill until firm. Layer with remaining sour cream, then top with remaining gelatin. Chill several hours. Note: May also be used as a dessert.


Nutritional Information:

142 Calories (kcal); 12g Total Fat; (74% calories from fat); 2g Protein; 7g Carbohydrate; 26mg Cholesterol; 99mg Sodium

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