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Categories:Viewed: 14 - Published at: 2 years ago
Ingredients
- 2 (3 oz.) pkg. raspberry gelatin
- 1 1/2 c. boiling water
- 2 (10 oz.) pkg. frozen raspberries in syrup, thawed and undrained
- 1 (15 1/2 oz.) can crushed pineapple, undrained
- 2 c. commercial sour cream
- 1/2 c. chopped pecans
Method
- Dissolve gelatin in boiling water.
- Stir in raspberries, pineapple and pecans; blend well.
- Spoon 1 1/2 cups gelatin mixture into a lightly oiled 8-cup mold.
- Chill until set.
- Spread 1 cup sour cream over raspberry layer.
- Spread remaining raspberry mixture over sour cream.
- Chill until set.
- Spread 1 cup sour cream over raspberry layer.
- Top with remaining raspberry mixture. Chill until firm.
