Raspberry Salad

Yields: 16 servings

ingredients

1 3/4 cups water
2 (3-oz) pkgs raspberry jello
1 cup sour cream
1 (10-oz) pkg frozen raspberries, not drained
1 (8-oz) can crushed pineapple, drained
1 banana, peeled, sliced lengthwise and then chopped
1/2 cup chopped pecans (opt)

directions

In a small saucepan on high heat bring the water to a rolling boil. In a large mixing bowl dissolve the jello in the boiling water. Make sure the jello is completely dissolved. Whisk the sour cream into the jello. Add the raspberries, pineapple, banana slices, and pecans. Pour the ingredients into a mold or 8 x 8-inch dish. Place in the refrigerator and chill for at least 4 hours or overnight, no longer or the bananas will darken.

Source: Kelly