CRANBERRY-PINEAPPLE SALAD-Sour cream topping 1 (6 oz.) pkg. raspberry jello 2 c. boiling water 1 lg. can crushed pineapple (2 c.) 1 c. whole cranberry sauce 1 tbsp. lemon juice About 1 c. nuts Dissolve jello in boiling water. Stir undrained pineapple and cranberry sauce right from cans into jello mixture. Stir in lemon juice and mix well. Chill until thickened, but not set. Stir in nuts and pour into 9x13 pan. Chill until set.
TOPPING: 1 (8 oz.) pkg. cream cheese 1 c. sour cream, room temperature Beat together until smooth. Spread over chilled salad. Chill again. You may sub what you need from regular jello, to sugar free. "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
