To celebrate the week leading up to Thanksgiving we'll be sharing some of our favorite Thanksgiving recipes!
1 large package raspberry Jello
2 cups cran-raspberry juice
1 cup water
1 can crushed pineapple
1 16oz tub sliced frozen strawberries
1 16oz sour cream
2 tablespoons vanilla
1/2 cup sugar
Defrost strawberries, drain and set aside. Drain crushed pineapple and set aside. Boil 1 cup juice and 1 cup water. Add Jello mix and additional cup of cold juice. Stir in pineapple and strawberries. Pour mixture into spring form pan and refrigerate overnight.
In the morning, a few hours before serving mix topping ingredients together and spread in a thick layer on top. Return to refrigerator and serve within 2-4 hours.