Directions:
- Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack.
- In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set.
- In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set.
- Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.67 Kcal (1493 kJ) | ||
| Calories from fat | 258.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.74g | 44% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 39.5mg | 2% | |
| Potassium | 233.16mg | 5% | |
| Total Carbs | 25.38g | 8% | |
| Sugars | 9.96g | 40% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 336.95 Kcal (1411 kJ) | ||
| Calories from fat | 244.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.15g | 44% | |
|---|---|---|---|
| Cholesterol | 38.83mg | 14% | |
| Sodium | 37.31mg | 2% | |
| Potassium | 220.27mg | 5% | |
| Total Carbs | 23.98g | 8% | |
| Sugars | 9.4g | 40% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 36.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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