Instructions: Directions; dissolve gelatin in boiling water. Add thawed Loganberries, pineapple and cubed bananas. Chill mixture syrupy. Using a chilled bowl and beaters, beat the sour cream until it stands in soft peaks, about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2 quart mold which has been rinsed in cold water; chill until very firm, at least 4 hrs.

Unmold onto a chilled serving platter. Garnish with fresh Loganberries that have been dipped in lemon juice Source Salads for all seasons by Miriam

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