| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads, Desserts | 15 | Servings | |
INGREDIENTS
| 1 | pk | Raspberry gelatin (6 oz.) |
| 1 | c | Boiling water |
| 2 | pk | 10 oz packages of frozen |
| Red raspberries, thawed but | ||
| Still cold | ||
| 1 | cn | 8 oz. crushed pineappe |
| Undrained | ||
| 2 | Ripe bananas, cubed | |
| 2 | c | Dairy sour cream |
| Fresh raspberries | ||
| Lemon juice |
INSTRUCTIONS
Directions; dissolve gelatin in boiling water. Add thawed raspberries, pineapple and cubed bananas. Chill mixture syrupy. Using a chilled bowl and beaters, beat the sour cream until it stands in soft peaks, about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2 quart mold which has been rinsed in cold water; chill until very firm, at least 4 hrs. Unmold onto a chilled serving platter. Garnish with fresh raspberries that have been dipped in lemon juice Source Salads for all seasons by Miriam Loo's Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 10:14:00 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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