Recipe - Cranberry-Raspeberry Star Salad

1 pack (3oz.) raspberry jello
1 pack (3oz.) lemon jello
1 One half cup Boiling water
1 Frozen; (10 oz. pkg.)
raspberries
1 cn (16 oz.) (2 cups) jellied
cranberryraspberry sauce
1 Bottle; (7 oz.) lemonlime
carbonated beverage

Dissolve raspberry and lemon jellos in boiling water. Stir in frozen
raspberries, breaking up larger pieces. Break up cranberryraspberry sauce
with fork. Stir into jello mixture. Chill until practically set. Carefully
pour in lemonlime beverage, stirring gently. Turn into 6 cup mold. Chill 5
to 6 hours or overnight. Unmold on crisp salad greens. Makes 8 to 10
servings.

Posted to BakeryShoppe Digest by Cathy Marler frosty@cibola.net on Apr
16, 1998