Raspberry Nut Salad
2 packages raspberry jello or strawberry (small size)
1 cup boiling water
2 packages (10 oz). frozen raspberries thawed
1-4oz. can crushed pineapple, drained
3 medium bananas - mashed
1 cup coarsely chopped pecans
1 large carton sour cream
1 small pkg. cream cheese
In large bowl combine jello and boiling water. Stir until disolved. Fold in thawed raspberries including juice. Add drained pineapple, bananas and pecans. Turn 1/2 raspberry mixture into a mold or (12 X 8 X 2-inch glass dish) refrigerate until set evenly. Spread sour cream on top and gently spoon rest of raspberry mixture on top of the sour
cream. Refrigerate until ready to serve.