Snow Salad
By: Anonymous
Published: Saturday, February 13, 2010 - 5:44pm

Ingredients




1 pkt Knox unflavored gelatin
cup Cold water
1 cup Boiling water
cup Sugar
1 teaspoon Vanilla
2 cups Sour cream (16 ozs)
8 ounces Cool whip--thawed
1 pkt Danish dessert mix
(junket)--raspberry
flavored
cup Cold water
frozen box or bag of
raspberries, thawed, juice
reserved.
cup Cold water (part raspberry juice)
cup Sugar
2 tablespoons Tapioca

Preparation

1 Salad: Using wire whip, blend cold water with gelatin. Add boiling water and mix well. Whip in sugar and vanilla and mix well. Whip in sour cream and cool whip. Pour into ring mold and refrigerate overnight. 2 Several hours before you're ready to serve, make the topping. 3 Mom's topping: Stir junket into cold liquid in pan-we use part of the raspberry juice to replace part of the water. Bring to boil, boil 1 minute. 4 Cool completely, but do not refrigerate. Just before serving, add raspberries, pour over unmolded salad, and serve extra sauce on the side. 5 My Last-Minute Panicked Topping: stir sugar and tapioca into water and bring to boil. Boil 1 minute. Cool completely but do not refrigerate. 6 Follow serving directions as above. 7 Lisa's notes: this salad has a raspberry sauce. My mom's recipes called for Danish Dessert (junket) raspberry flavored. My hubby and I went to 10+ grocery stores and there was none to be found. Finally my mom (who lives 4 hours away) called and read me the ingredient list and I made up my own sauce based on that. My husband thought my topping was even better than my mom's, so I'll stop hunting for the junket mix. People never want to try this (it sounds like a strange combination) but when we get them to, they really like it!