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Ruby Red Layered Salad
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(3 ounce) package raspberry gelatin
cups boiling water
(10 ounce) box frozen raspberries
pint sour cream
(3 ounce) package cherry gelatin
(8 ounce) can crushed pineapple, drained
(16 ounce) can whole cranberry sauce
Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries,
and stir until well mixed. Pour into a glass bowl. Refrigerate until
almost firm, about 30 to 60 minutes.
Spread sour cream over firm gelatin. Refrigerate.
Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple
and cranberry sauce. Chill until partially set, about 20 to 40 minutes.
Spoon cherry gelatin mixture over sour cream layer. Chill until firm,
another hour or two.
Ruby Red Layered Salad
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