Cranberry Jello Salad
"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."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
12-18
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
- Dissolve Cranberry Rasberry jello in 3/4 cup boiling water.
- Combine with cranberry sauce, walnuts and pineapple.
- Refrigerate for 1 hour (take sour cream out of refrigerator now).
- Stir in sour cream until color is consistent.
- Pour into mold.
- Refrigerate over night.
- Unmold onto a plate.
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RECIPE SUBMITTED BY
I don't like to get into a rut from cooking the same old thing everytime I have a dinner party. I love to make something I have never tried. If it's a bomb I apologize to my guests and remove it from the table. Since I always make at least five dishes, it's no big loss. Most of the time the food is great because I know what ingredients will work together and it gets the taste test during the cooking process. I do have an old reliable however. The best, quickest and most colorful is a recipe for Cranberry Jello Salad that is over 60 years old. My mom makes it for every dinner party she has. I use it sparingly, but make it at least four time per year. I have a tupperware jello mold that has seasonal inserts - a Christmas tree, a heart, a tulip, and a star. It's very festive for any occasion.
