Several years ago, when I helped put on a dinner for 50+ women from church, one of the other ladies suggested serving this salad. It sounded interesting...but after I made it, OH MAN. I've dreamed about it since then. It was SO GOOD. I recently contact that friend and she re-sent the recipe--so now it's going up here so I don't lose it again. I can't wait to serve this for Thanksgiving!
1 large box raspberry jello
2 cups boiling water
1 can WHOLE cranberry sauce
1 bag frozen raspberries
Mix water and jello until all granules are dissolved. Stir in cranberry sauce, then raspberries. Refrigerate until firm.
NOTES: The first time I had this, we used blackberries instead of raspberries and it was absolutely wonderful.