Grandma's Pink Jello Salad
1 large raspberry Jello, 5.7 oz
1 small raspberry Jello, 3.4 oz
1 cup boiling water
15 oz cranberry sauce
1 cup cold water
1 cup sour cream
8 oz cream cheese
1 cup slivered or sliced almonds
Empty packages of raspberry jello into bowl. Add boiling water, dissolving jello.
Mix in cranberry sauce, then cold water, then sour cream with electric mixer.
Pour into 9X13 glass pan. Cut small chucks of cream cheese onto top of jello. Sprinkle with slivered or sliced almonds.
Refrigerate 4-6 hours.
Sook the Cook