Raspberry Lemon Gelatin Salad
|Frozen raspberries||10 Ounce (1 Package Thawed)|
|Raspberry gelatin||1 Tablespoon (1 Package)|
|Unflavored gelatin||1 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Lemon flavor instant pudding and pie filling||1 Cup (16 tbs) (1 Package)|
|Cold milk||2 Cup (32 tbs)|
|Salad dressing||1 Cup (16 tbs)|
Drain raspberries, reserving liquid.
Add enough water to reserved liquid to measure 3/4 cup; set aside.
Bring 1 cup water to boil.
Gradually add to raspberry gelatin, stirring until dissolved.
Stir in reserved raspberry liquid.
Cover; chill until thickened but not set.
Fold in raspberries.
Pour into 1 1/2 quart clear serving bowl.
Cover; chill until almost set.
Combine unflavored gelatin and juice in small saucepan; let stand 1 minute.
Stir over low heat until gelatin is dissolved.
Combine pudding mix and milk; mix as directed on package for pudding.
Stir in salad dressing.
Gradually add gelatin mixture, mixing until well blended.
Pour over raspberry layer; cover.
Chill until firm.