Serves: 15
Total Calories: 165
Dissolve gelatin in boiling water. Add thawed raspberries, pineapple and cubed bananas. Chill until syrupy. Using a chilled bowl and beaters, beat the sour cream until it stands in soft peaks, about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2-quart mold which has been rinsed in cold water chill until very firm, at least 4 hours. Unmold onto a chilled serving platter and garnish with fresh raspberries or sliced banana dipped in lemon juice.
This Raspberry Fantasy recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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