1 6 ounce package raspberry Jello
1 1/2 cups boiling water
2 10 ounce package frozen, sweetened raspberries thawed and drained
2 8 ounce cans crushed pineapple in natural juice, undrained
1/4 teaspoon salt
1 8 ounce package cream cheese, softened
1/2 cup sour cream
In a bowl, dissolve Jello in water. Stir in the raspberries, pineapple and salt. Pour half into an 8 cup ring mold coated with non stick cooking spray; refrigerate for 30 minutes or until firm. Let remaining Jello mixture stand at room temperature. In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over Jello in mold; top with remaining Jello mixture. Refrigerate for 6 hours or until firm. To serve; set in hot water for 30 seconds and tip onto serving plate.
Jello Index | Recipe Index | Home