Ruby Red Layered Salad
- Ready In:
- 2hrs
- Ingredients:
- 7
- Yields:
-
4 cups
- Serves:
- 4-8
ingredients
- 3 ounces raspberry Jell-O gelatin
- 2 cups boiling water
- 10 ounces frozen raspberries
- 1 pint sour cream
- 3 ounces cherry Jell-O
- 8 ounces canned crushed pineapple (drained)
- 16 ounces canned whole cranberry sauce
directions
- 1) Dissolve raspberry jello in one cup of boiling water. Add the frozen raspberries, stir until well mixed. Pour into a large glass bowl. Refrigerate until almost firm about 30 minutes but maybe as long as 60 minutes. ( I have never had to wait 60 minutes but this is what the recipe states.).
- 2) Spread sour cream over firm Jello.
- 3) In another bowl, dissolve cherry Jello in one cup boiling water. Stir in crushed pineapple ( drained) and cranberry sauce. Chill 20 to 40 minutes until only partially set, Spoon cherry mixture over the sour cream layer in the first bowl and chill for another hour or two.
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RECIPE SUBMITTED BY
<p>I am just a person, who has to cook for my family. I do enjoy cooking and want very much for the food that I prepare to appeal to everyone. I come from southern roots and lean towards that style cooking. I love foods with flavor. I can do more intense recipes for a challenge but I am looking for good, honest, favorfull recipes. While I would like to be the next Food Network Star in my dreams, I would be satisfied to be known as a great cook by those who know me.</p>