 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
|
A beautiful jello salad for any occasion handed down from my mother. It is best if you have a mold that has an opening at the top and the bottom similar to one that is sold by tupperware. When releasing the jello salad onto your serving platter, remove the lid from the larger end of the mold and center it onto the plate. Then remove the smaller lid and let it sit. It will fall onto the plate by itself and turn out perfectly. Prepare it the night before your event and unmold it no more that 1 hour before eating. Ingredients:
1 (6 ounce) box jello cranberry-raspberry gelatin |
3/4 cup boiling water |
1 (16 ounce) can whole berry cranberry sauce |
1 (8 ounce) can crushed pineapple, drained |
8 ounces chopped walnuts (optional) |
8 ounces sour cream, softened |
Directions:
1. Dissolve Cranberry Rasberry jello in 3/4 cup boiling water.
2. Combine with cranberry sauce, walnuts and pineapple.
3. Refrigerate for 1 hour (take sour cream out of refrigerator now).
4. Stir in sour cream until color is consistent.
5. Pour into mold.
6. Refrigerate over night.
7. Unmold onto a plate.
|
|