Raspberry Salad
1 pkg. (6 oz.) Raspberry Jello
2 pkgs (10 oz.) frozen Raspberries
1 can (20 oz.) crushed Pineapple
2 T. Lemon Juice
1/2 C. Sugar
1 (16 oz.) container Sour Cream
Dissolve Jello in 2 C. boiling water. Add sugar and lemon juice, then
frozen raspberries. When raspberries are thawed, add pineapple. Place
half the mixture in flat dish approximately 9x12. Place in freezing
part of refrigerator until firm, leaving the remaining portion out ot
refrigerator to remain pourable. When the portion in the freezer is
firm, spread the sour cream over it and then carefully add the reserved
portion. Return to refrigerator until firm.