1/2 c. boiling water
1 (3 oz.) pkg. raspberry flavored gelatin
1 (10 oz.) pkg. frozen raspberries, thawed
1 c. dairy sour cream
2 (3 oz.) pkgs. cream cheese, softened
1 (16 oz.) can whole berry cranberry sauce
1/8 tsp. salt
Salad greens

Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in raspberries (with syrup). Mix sour cream, cream cheese, cranberry sauce and salt; stir into gelatin mixture. (Salad will be lumpy, use spoon or fork to smooth out lumps.) Pour into square pan, 8"x8"x2". Cover and freeze at least 24 hours but no longer than 2 months.

Remove pan from freezer and let stand at room temperature 10 minutes. Cut into serving pieces, place on salad greens. Serves 9 to 12.