Ingredients
2 packages (3 ounces each) raspberry gelatin1-1/2 cups boiling water2 packages (10 ounces each) frozen sweetened raspberries, thawed and drained2 cans (8 ounces each) crushed pineapple, undrained1/4 teaspoon salt1 package (8 ounces) cream cheese, softened1/2 cup sour cream
Preparation
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 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.
