A three-layer mold with a sour cream layer in the middle.
From the box of C.C. from Ceres, California.
Cranberry Raspberry Salad
1 large pkg. raspberry gelatin
1-1/2 cups boiling water
2 pkgs. frozen raspberries
1 tsp. lemon juice
1 large pkg. cherry gelatin
1 cup boiling water
1 can (#211) crushed pineapple
1 can whole berry cranberry sauce
1 pt. sour cream
Dissolve raspberry gelatin in boiling water, add frozen raspberries and lemon juice. Stir to thaw raspberries which chill the gelatin.
Pour into a 13 x 9 metal pan and refrigerate until firm. When firm, cover with the pint of sour cream. Meanwhile, dissolve cherry gelatin in boiling water, add pineapple and cranberry sauce, mixing thoroughly.
Allow mixture to chill and thicken slightly, then pour on top of sour cream. Chill thoroughly before unmolding.
Yield: 15-18 servings