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Cranberry Sauce Salad

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Submitted by DT

YIELD

2 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 1
CAN CAN CRANBERRY SAUCE
jellied *
1 237
CUP ML SOUR CREAM
2 2
PACKAGE PACKAGE JELLO
raspberry, 3 ounces
2 ¾ 651
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 981g (34.6 oz)
Amount per Serving
Calories 580 37% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 479mg 20%
Total Carbohydrate 27g 27%
Dietary Fiber 0g 0%
Sugars g
Protein 20g
Vitamin A 15% Vitamin C 2%
Calcium 16% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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