Raspberry Ribbon Salad
|Raspberry gelatin||1 Cup (16 tbs)|
|Hot water||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Cherry gelatin||1 Cup (16 tbs)|
|Canned crushed pineapple||1 Small (Undrained)|
Dissolve raspberry gelatin in 1 cup hot water.
Add frozen raspberries and 1/2 cup cold water.
Chill until set.
Spread firm gela tin with a layer of sour cream l/2 inch thick.
Dissolve cherry gelatin in remaining hot water.
Add pineapple and remaining cold water.
Cool until thick.
Spoon cherry mixture onto sour cream layer.
Chill until firm.