••••MARIE OSMOND'S RASPBERRY AND CREAM SALAD••••

(Source: Los Angeles Times, 1976 & Pinterest.com & marieosmond.com & google+ & kathy's photos)

••SERVES 8••

•FOR RASPBERRY FRUIT LAYER:

•1 cup boiling water

•1 pkg (3 oz) raspberry-flavored gelatin

•2 ripe bananas

•1 pkg (10 oz) frozen raspberries

•FOR WHITE LAYER:

•1-1/2 cups dairy sour cream

•FOR RASPBERRY LAYER:

•2 cups boiling water

•1 pkg (3 oz) raspberry-flavored gelatin

•2 crisp lettuce leaves (optional)

•RASPBERRY FRUIT LAYER:

1. Pour boiling water over raspberry-flavored gelatin in large mixing bowl; stir until gelatin is dissolved.  Stir in frozen raspberries. Chill until slightly thickened but not set. Pour into an 8-cup mold or 9 by 9 by 2-inch baking pan.  Peel, slice bananas into gelatin. Chill until almost firm.

•WHITE LAYER:

2. Spread sour cream on gelatin in mold.

•RASPBERRY LAYER:

3. Pour water over raspberry-gelatin, stir until gelatin is dissolved. Chill until slightly thickened but not set.  Pour evenly over white layer.  Cover; chill until firm. 

4. To serve, unmold on large glass serving plate garnished with fresh raspberries, or cut into squares and serve on salad plates on lettuce leaves (optional). You can also garnish the top of the salad with additional sour cream with the fresh raspberries.

•AFTETHOUGHTS:

5. Marie's favorite salad is especially good when made with fresh raspberries.  Use 2 cups fruit and 2 cups water for raspberry fruit layer.  If desired, skip white layer and frost the entire salad with sour cream. Marie's salad is pink, pretty and delicious for hot weather dining.