"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Raspberry Salad Recipe

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This recipe for Raspberry Salad, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olive Gibbs
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1st Layer:
1 - 3 oz lemon jello
1 1/2 cup hot water
1 cup sour cream
1 cup whipped cream
3 tbsp powdered sugar
1 tsp vanilla

2nd Layer:
2 - 10 oz frozen raspberries
2 packages raspberry jello

3rd Layer:
1 container of cool whip

Directions:
Directions:
1st Layer:
Mix lemon jello mix and hot water together. Cool to warm.

Mix 1 cup sour cream, 1 cup whipped cream, 3 tbsp powdered sugar and 1 tsp vanilla. Then add to jello mixture and stir. Refrigerate 4-5 hours.

2nd Layer:
Thaw and drain 2 - 10 oz packages of raspberries. Save juice and add water until it equals 3 cups. Boil juice water mixture and add 2 packages of raspberry jello. Stir and cool. When cool add raspberries and pour over 1st layer.

Top with cool whip and refrigerate.

 

 

 

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