2 pkgs 3 oz each raspberry gelatin
1 1/2 cups boiling water
2 pkgs 10 oz each frozen sweetened raspberries, thawed, drained
2 cans 8 oz each crushed pineapple, undrained
1/4 teaspoon salt
8 oz pkg cream cheese
1/2 cup sour cream
In a bowl, dissolve gelatin in boiling water. Stir in raspberries, pineapple and salt.
Pour half of mixture into an 8 cup ring mold coated with cooking spray.
Refrigerate until set. Let remaining gelatin mixture stand at room temperature.
In a bowl, beat cream cheese and sour cream until smooth, spread over gelatin in mold, top with remaining gelatin mixture.
Refrigerate until firm, then serve.
Makes 8 servings.
Polymerose Silicone BUNDT Fluted Pan Mold 8 Cups, 8.5″ Diameter