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Raspberry Gelatin Ring

1 package (6 ounces) raspberry gelatin
1-1/2 cups boiling water
2 packages (10 ounces each) frozen sweetened raspberries, thawed and drained
2 cans (8 ounces each) crushed pineapple, undrained
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream

In a bowl, dissolve gelatin in water. Stir in the raspberries,
pineapple and salt. Pour half into an 8-cup ring mold coated with
cooking spray; refrigerate for 30 minutes or until firm. Let
remaining gelatin mixture stand at room temperature. In a mixing
bowl, beat cream cheese and sour cream until smooth. Carefully spread

Printed from tasteofhome.com Oct 12, 2008

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Raspberry Gelatin Ring cont.

over gelatin in mold; top with remaining gelatin mixture. Refrigerate
for 6 hours or until firm.

Yield: 12 servings.