Preparation:
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in raspberries. Mix sour cream and cream cheese. Stir in cranberry sauce. Stir sour cream mixture into gelatin mixture (salad will be lumpy). Pour into square pan, 8 X 8 X 2 or 9 X 9 X 2 inches. Cover and freeze at least 24 hours or until firm.Remove from freezer about 10 minutes before serving. Cut into serving pieces. Place on salad greens. Serve with yogurt. |
