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"The belly rules the mind."--Spanish Proverb

Ruby Red Layered Salad Recipe

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This recipe for Ruby Red Layered Salad is from My Treasured Heirloom Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 oz.) Raspberry jello
2 c. Boiling Water
1 (10 oz.) Frozen Raspberries
1 (8 oz.) Cream Cheese
1 c. Powdered Sugar
2 c. Cool Whip
1 (3 oz.) Cherry Jello
1 (8 oz.) Crushed Pineapple, drained
1 (16 oz.) Whole Cranberry Sauce
Directions:
Directions:
Dissolve raspberry jello in 1 cup hot water. Add frozen raspberries and stir til well mixed. Pour into 13 x 9 inch dish. Refrigerate until almost firm (30-60 minutes). Mix cream cheese, powdered sugar and cool whip until well blended. Spread with cream cheese mixture over firm jello. Refrigerate. Dissolve cherry jello in 1 cup hot water. Stir in pineapple and cranberries. Chill until partially set (20-40 minutes). Spoon over cream cheese layer. Chill until firm.

 

 

 

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