CRANBERRY-NUT SALAD
1 lg. pkg. raspberry Jello 1 can whole cranberry sauce 1 c. chopped pecans 1 (15 oz.) can crushed pineapple 2 c. boiling water TOPPING: 1/2 c. sour cream 2 tsp. vanilla 1/2 pkg. cream cheese 2 tbsp. sugar Mix Jello with boiling water in large bowl and stir until dissolved. Stir in cranberry sauce and mix well. Stir in nuts and pineapple and pour in serving dish and refrigerate until set. Topping: Soften cream cheese and add sour cream, vanilla and sugar. Beat on medium speed of a mixer until smooth. Spread over Jello and refrigerate until ready to serve. Jello can be made before but don't top until a few hours before serving. Blessings, Judie _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
