Ruby Red Raspberry Salad

A refreshing and attractive side dish, this salad adds a festive touch to any table. Children especially like this slightly sweet salad.

1 package (3 ounces) raspberry gelatin

2 cups boiling water, divided

1 package (10 ounces) frozen raspberries in syrup

1 1/2 cups sour cream

1 package (3 ounces) cherry gelatin

1 can (20 ounces) crushed pineapple, drained

1 can (16 ounces) whole-­berry cranberry sauce

Lettuce leaves

Mayonnaise and mint leaves, optional

Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-in. x 9-in.x 2 -n. pan; chill until set. Carefully spread with sour cream; chill.

Dissolve cherry gelatin in remaining boiling water. Add the pineapple and cranberry sauce and mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture; chill. Cut into squares and serve on lettuce leaves. If desired, top each with a dollop of mayonnaise and garnish with a mint leaf.

Yield: 12-16 servings.