In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt.
Pour half into a 8 cup ring mold coated with nonstick 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 over gelatin in mold; top with remaining gelatin misture.
Refrigerate for 6 hours or until firm.
Serving
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Beautiful on a Christmas Dinner Table!
Originally Submitted
9/24/2008
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