(A Thanksgiving or Christmas side dish favorite!)
- 6oz raspberry jello
- 1 1/2 cup boiling water
- 2 10oz pkg frozen raspberries
- 1 tsp lemon juice
- 1 pint sour cream
- 6oz cherry jello
- 1 cup boiling water
- 1 20oz can crushed pineapple, undrained
- 1 16oz can whole-berry cranberry sauce
- 1 small tub Cool whip (Optional)
- Bottom layer: Dissolve (1) in (2). Add (3) and (4). Stir to thaw. Pour into 9x13 dish and refrigerate. When firm go to next step.
- Middle layer: Spread (5) across. Put back in fridge to firm.
- Top layer: Dissolve (6) in (7). Add (8) and (9) and pour on top. Refrigerate.
- Spread (10) on top is using just before serving.
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