2 (3 oz.) Raspberry Jell-O
1-1/2 cups boiling water
2 (10 oz.) frozen raspberry packages in syrup, thawed & undrained
1 (15 1/4 oz) can crushed pineapple, undrained
1/2 cup chopped pecans
2 cups sour cream
Layer 1 (Raspberry mixture)
Dissolve Jell-O in boiling water; stir in raspberry, pineapple & chopped
pecans. Blend well.
Spoon 1 1/2 cups Jell-O mixture into a lightly oiled 8-cup mold. Chill until set.
Layer 2 (Sour cream, raspberry mixture)
Spread 1 cup of sour cream over raspberry layer 1.
Spoon half of remaining raspberry mixture over sour cream layer Chill until
Layer 3 (Sour cream, raspberry mixture)
Spread 1-cup sour cream over raspberry layer
Spoon remaining raspberry mixture over sour cream
Chill until firm, mold onto lettuce leaves.
Yield: 14 servings