Raspberry Salad Mold
--------------------

1 large pkg. wind raspberry jello
  (twice normal size, i.e. the kind which usually uses 4 cups water total)
10oz package frozen raspberries
	(not thawed)
1 cup mashed bananas
	(about 2)
1 small can crushed pineapple, drained
	(tunafish-can sized, probably about 3.5oz.  Drain _well_ by pressing
	against the inside of a strainer.)
1 cup chopped pecans
	(optional)
1 pint sour cream

Substitutions:
Frozen strawberries and wild strawberry jello instead of raspberry.
Walnuts instead of pecans.

	Dissollve jello in 2 cups boiling water.  Add raspberries and stir
until melted.  Add bananas, pineapple, and pecans.  Pour half into mold and
put in freezer.  When firm, spread sour cream over top, then pour over
remainder of jello.  Put in freezer until set.