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Ruby Red Raspberry Salad

A refreshing and attractive side dish, this salad adds a festive touch to your holiday table. Children especially like this slightly sweet salad. -Marge Clark, West Lebanon, Indiana
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12-16 servings

Ingredients

  • 1 package (3 ounces) raspberry gelatin
  • 2 cups boiling water, divided
  • 1 package (10 ounces) frozen sweetened raspberries
  • 1-1/2 cups sour cream
  • 1 package (3 ounces) cherry gelatin
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 can (14 ounces) whole-berry cranberry sauce
  • Mayonnaise and mint sprigs, optional

Directions

  • Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-in. x 9-in. dish; chill until set.
  • Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly.
  • Carefully spoon over sour cream mixture; chill. If desired, garnish with mayonnaise and mint.
Nutrition Facts
1 piece: 164 calories, 4g fat (3g saturated fat), 15mg cholesterol, 42mg sodium, 31g carbohydrate (25g sugars, 1g fiber), 2g protein.

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