1 cn Jellied Cranberry Sauce
1 c Sour Cream
2 Package Raspberry Jello
-(3 oz size) 2 3/4 c Water (1 1/2 cup boiling)
Use the boiling water to disolve the packages of raspberry jello. Add cold water ( 1 1/4 cups) to help it set up. Let it set (in fridge is okay) until it`s good and syrupy. Meanwhile, use blender to blend cranberry sauce and sour cream thoroughly. Blend jello in carefully (it makes for a FULL blender!). Pour into dishes, mold, whatever! Sets in about 7 hours or so, but is best made a day ahead. I also served this at a Christmas get-together in Dayton, and they asked for the recipe!! I`ll let that be my recomendation for it! Welcome to the Echo, and I`ll be watching to see what answers you get on the software! Posted on Cooking Echo by Robert Skaer on 12-30-92 MM by Cathy Svitek
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