Ingredients Jump to Instructions ↓

  1. 6 ounce box raspberry Jell-o

  2. 2 cups boiling water

  3. 20 ounce can crushed pineapple ' (juice drained)

  4. 2 boxes frozen raspberries

  5. 1 pint sour cream

Instructions Jump to Ingredients ↑

  1. Mix jello in the 2 cups boiling water till dissolved. Then stir in the pineapple that has been drained. Then add the raspberries. Pour half of that mixture into 9 x 13 inch baking dish reserving the other half till later. Place dish in fridge until it sets up a little.

  2. When it has set up, smooth sour cream on that layer.(works better if sour cream comes to room temp). Then add remainder jello mixture on top of sour cream. Return to fridge and allow to set a couple of hours or overnight.


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