| | Directions | | In a bowl, dissolve gelatin in water. Stir in raspberries, pineapple and salt. Pour half into an 8 cup ring mold coated with nonstick cooking spray; refrigerate for 30 minutes until firm. Let remaining gelatin mixture stand at room temperature. In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm. I serve with Cool Whip in the center. |
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| Ingredients | | - |  | 1 package raspberry gelatin (6 ounce pkg) |
| - | | 1 1/2 cups boiling water |
| - | | 2 packages frozen sweetened raspberries, thawed and drained (10 ounce pkgs) |
| - | | 2 cans crushed pineapple, undrained (8 ounce cans) |
| - | | 1/4 teaspoon salt |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1/2 cup sour cream |
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