I'm not a big fan of canned cranberries. However, put them in this salad, and I could eat them all. Don't be put off by the sour cream layer...it absorbs the sweetness of the jello. I like to make this recipe at Christmas and Easter. Sometimes we make it at the beach for Thanksgiving too. It's really pretty and tastes great. Hope you like it too!
Holiday Jello Salad
3 oz pkg cherry jello
3 oz pkg raspberry jello
16 oz can whole berry cranberry sauce
1 1/2 cups water, divided
8 oz can crushed pineapple
10 oz pkg frozen raspberries, partially thawed
1 cup sour cream
Dissolve cherry jello in 3/4 cup boiling water, add cranberry sauce and crushed pineapple. Pour into your favorite jello mold or an 8x12 inch pan. Refrigerate until set. Spread with sour cream and refrigerate one hour. Meanwhile, dissolve raspberry jello in 3/4 cup boiling water. Add raspberries. Refrigerate until thickened, but not set. Spoon mixture over the top of the sour cream. Refrigerate until set. Enjoy!
No comments:
Post a Comment