CranRaspberry Gelatin Salad
Servings and Ingredients
|1 (6 oz) pkg red raspberry gelatin|
|2 c. boiling water|
|1 (16 oz) can jellied cranberry sauce|
|1 (10 oz) pkg Birds Eye frozen raspberries|
|1 (3 oz) pkg instant vanilla pudding mix|
|1 c. milk|
|1 (8 oz) container whipped topping, thawed|
- Dissolve gelatin in boiling water. Add cranberry sauce and stir well until dissolved. Add frozen raspberries and blend well. Pour into 7-by-11-inch glass serving dish. Refrigerate until set.
- Preparing pudding using only 1 cup milk. Fold in whipped topping. Spread on top of gelatin. Refrigerate until ready to serve.