Cranberry Sauce Salad
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cranberry sauce
jellied |
*
|
| 1 | cup |
sour cream
|
|
| 2 | package |
jello
raspberry, 3 ounces |
|
| 2 ¾ | cups |
water
1 1/2 cup boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cranberry sauce
jellied |
*
|
| 237 | ml |
sour cream
|
|
| 2 | package |
jello
raspberry, 3 ounces |
|
| 651 | ml |
water
1 1/2 cup boiling |
|
Directions
Use the boiling water to disolve the packages of raspberry jello.
Add cold water ( 1¼ 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.
