INGREDIENTS

INSTRUCTIONS

Salad: Using wire whip, blend cold water with gelatin. Add boiling
water and mix well. Whip in sugar and vanilla and mix well. Whip in
sour cream and cool whip.  Pour into ring mold and refrigerate
overnight.  Several hours before you're ready to serve, make the
topping.  Mom's topping: Stir junket into cold liquid in pan--we use
part of the  raspberry juice to replace part of the water. Bring to
boil, boil 1  minute. Cool completely, but do not refrigerate. Just
before serving,  add raspberries, pour over unmolded salad, and serve
extra sauce on  the side.  My Last-Minute Panicked Topping: stir sugar
and tapioca into water and  bring to boil. Boil 1 minute. Cool
completely but do not refrigerate.  Follow serving directions as above.
Lisa's notes: this salad has a raspberry sauce.  My mom's recipes
called for Danish Dessert <junket> raspberry flavored. My hubby and I
went to 10+ grocery stores and there was none to be found. Finally my
mom <who lives 4 hours away> called and read me the ingredient list
and I made up my own sauce based on that. My husband thought my
topping was even better than my mom's, so I'll stop hunting for the
junket mix. People never want to try this <it sounds like a strange
combination> but when we get them to, they really like it!  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 854
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.7mg
Potassium: 14.7mg
Carbohydrates: 217.3g
Fiber: <1g
Sugar: 200.8g
Protein: <1g