| Ingredients: |
1 pkg. (6 oz.) Raspberry Jello
2 pkgs (10 oz.) frozen Raspberries
1 can (20 oz.) crushed Pineapple |
2 T. Lemon Juice
1/2 C. Sugar
1 (16 oz.) container Sour Cream |
| Cooking
Instructions: |
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Dissolve Jello in 2 C. boiling water. Add sugar and lemon juice, then frozen raspberries. When raspberries are thawed, add pineapple. Place half the mixture in flat dish approximately 9x12. Place in freezing part of refrigerator until firm, leaving the remaining portion out ot refrigerator to remain pourable. When the portion in the freezer is firm, spread the sour cream over it and then carefully add the reserved portion. Return to refrigerator until firm. |
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