| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | pk | (3oz.) raspberry jello |
| 1 | pk | (3oz.) lemon jello |
| 1 1/2 | c | Boiling water |
| 1 | Frozen; (10 oz. pkg.) raspberries | |
| 1 | cn | (16 oz.) (2 cups) jellied cranberry-raspberry sauce |
| 1 | Bottle; (7 oz.) lemon-lime carbonated beverage |
INSTRUCTIONS
Dissolve raspberry and lemon jellos in boiling water. Stir in frozen raspberries, breaking up larger pieces. Break up cranberry-raspberry sauce with fork. Stir into jello mixture. Chill until practically set. Carefully pour in lemon-lime beverage, stirring gently. Turn into 6 cup mold. Chill 5 to 6 hours or overnight. Unmold on crisp salad greens. Makes 8 to 10 servings. Posted to Bakery-Shoppe Digest by Cathy Marler <[email protected]> on Apr 16, 1998
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