Cookbook Salads

Raspberry Jello Salad

2 – 3 oz. pkgs. raspberry Jello
2 – 8 1/4 oz. cans crushed pineapple
2- 10 oz. pkgs. frozen raspberries, not sweetened
1 C. walnuts, chopped
1 C. hot water
1 – 8 oz. carton sour cream

Dissolve Jello in 1cup hot water. Add all other ingredients, except sour cream. Pour half of mixture and put in refrigerator to set up. Spread sour cream on top of set jello and pour rest of mixture on top. Return to refrigerator to set top layer.

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