Cranberry Jello Salad
Ready In: 15 mins
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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