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Recipe by: gurvan
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See below ingredients and instructions of the recipe
1 pk Raspberry gelatin (6 oz.)
1 c Boiling water
2 pk 10 oz packages of frozen
Red raspberries, thawed but
Still cold
1 cn 8 oz. crushed pineappe
Undrained
2 Ripe bananas, cubed
2 c Dairy sour cream
Fresh raspberries
Lemon juice
Directions; dissolve gelatin in boiling water. Add thawed raspberries,
pineapple and cubed bananas. Chill mixture syrupy. Using a chilled
bowl and beaters, beat the sour cream until it stands in soft peaks,
about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2
quart mold which has been rinsed in cold water; chill until very
firm, at least 4 hrs. Unmold onto a chilled serving platter. Garnish
with fresh raspberries that have been dipped in lemon juice Source
Salads for all seasons by Miriam Loo's
English celebrity chef also known as The Naked Chef. BBC food television shows.

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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