Serves: 8
Total Calories: 80
Dissolve raspberry jello in hot water. Add raspberries, including juice allow to set in a large, flat dish. Meanwhile, dissolve other package of raspberry jello in the hot water chill until syrupy. When the first gelatin is set spread with 1/4-inch layer of sour cream. Pour second batch of gelatin on top and set. When ready to serve, cut into squares and top with a spoonful of sour cream. Sprinkle with pecans.
This Marie's Raspberry Salad recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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