Layered Cranberry Harvest Salad
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Yields:
-
1 salad
- Serves:
- 16
ingredients
-
Cranberry Layer
- 2 ounces knox unflavored gelatin, 2 envelopes
- 3⁄4 cup sugar
- 1 1⁄2 cups boiling water
- 1 cup ginger ale, chilled
- 1 1⁄2 cups cranberries, ground
-
Creamy Layer
- 3 ounces knox unflavored gelatin, 3 envelopes
- 6 tablespoons sugar
- 1 1⁄4 cups boiling water
- 3 cups sour cream
- 2 1⁄2 cups lemon sherbet, softened
- 1 1⁄2 cups walnuts, chopped
directions
- In a medium bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
- Stir in ginger ale and cranberries. Turn into a 10 inch fluted tube pan. Chill until almost set.
- In a large bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
- With a wire whisk, blend in sour cream and sherbet.
- Let stand until mixture is slightly thickened, about 1 minute.
- Fold in the walnuts. Spoon onto almost set cranberry layer. Chill until firm.
- When ready to serve, put bundt pan into hot water and invert onto serving plate.
- Serve immediately or put back into the refrigerator until serving.
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RECIPE SUBMITTED BY
adopt a greyhound
United States