Pomegranate, Apple, Raspberry Salad

Bahan-bahan

2 (3 oz) pkg wild raspberry jello

2 cups boiling hot water

1 (16 oz) pkg frozen raspberries or strawberries

1 (8 oz) can crushed pineapple

2 cups diced apples

4 pomegranates, seeded

1 cup nuts, optional

1 pt sour cream, room temperature

1 (8 oz) cool whip (or 1 1/2 cups heavy whipping cream, whipped)

3 oz cream cheese, room temperature

Arahan

In a large bowl dissolve the jello powder in the hot water. Add the raspberries or strawberries, pineapple, apples, pomegranate arils, and nuts. Divide mixture in half and half place in the refrigerator in a 9x13” glass pan. In a separate bowl combine the sour cream, cream cheese and cool whip, mixing until smooth. When jello mixture is set, remove from the refrigerator and spread cream filling on top. Spread the remaining jello mixture on top of that. Refrigerate until set.