Raspberry Ribbon Salad

Ingredients

• 2 3 oz pkg raspberry gelatin
• 1 12 c boiling water
• 2 10 oz pkg frozen raspberries in syrup thawed and undrained
• 1 15 12 oz can crushed pineapple undrained
• 2 c commercial sour cream
• 12 c chopped pecans

Directions

1. Dissolve gelatin in boiling water
2. Stir in raspberries pineapple and pecans blend well
3. Spoon 1 12 cups gelatin mixture into a lightly oiled 8-cup mold
4. Chill until set
5. Spread 1 cup sour cream over raspberry layer
6. Spread remaining raspberry mixture over sour cream
7. Chill until set
8. Spread 1 cup sour cream over raspberry layer
9. Top with remaining raspberry mixture Chill until firm