Ingredients
1 lg. pkg. raspberry Jello
1 1/2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries in syrup, thawed and undrained
1 (15 1/2 oz.) can crushed pineapple, undrained
1/2 c. chopped pecans
2 c. sour cream
Preparation
Dissolve gelatin in boiling water, stir in raspberries, pineapple, and chopped pecans. Blend well. Spoon 1 1/2 cups gelatin mixture into a lightly oiled 8-cup mold; chill until set. Spread sour cream over raspberry layer. Spoon remaining raspberry mixture over sour cream layer. Chill until set.
