| 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)
A Message from our Provider:
“We see a only a glimmering of the plans of God…”