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Cranberry-Raspberry Salad |
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Serves: 12 Print this Recipe1 6-ounce package raspberry jello 2 cups water boiling 1 16-ounce can whole cranberry sauce whole berry 2 10-ounce packages frozen strawberries sliced, thawed 1/2 cup pecans pieces Lettuce leaves Whipped topping * See note below. 1 3-ounce package cream cheese softened 1 cup sour cream 1/3 cup sugar 1 tablespoon lemon juice fresh * See note below. * (Note: The salad in the first edition of Special Dishes for Special Days calls for a Salad Topping instead of whipped topping. Here is the recipe.) Salad Topping * Combine cream cheese, sour cream, sugar and lemon juice in a small bowl. Beat with an electric mixer until well blended. Spoon into a serving bowl and cover with plastic wrap. Refrigerate until ready to serve. Makes 10 servings. Empty the gelatin into a large mixing bowl. Pour in the boiling water and stir until the gelatin is dissolved. Add the cranberry sauce and break up the pieces with a spoon. Add the strawberries and pecans. Stir until well mixed. Pour into a 6-cup ring mold. Cover and refrigerate overnight. To unmold, dip the mold into warm water for a few seconds. (Be careful you don't get water on the gelatin mixture.) Set the mold on a towel and place a serving plate on top. Turn over the plate and mold and shake gently to loosen the salad. Remove the mold. Place lettuce leaves around the salad and refrigerate for 1 hour. Serve with whipped topping. (Make the day before. Unmold and refrigerate 1 hour before serving.) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Funny Bunny Salad Cranberry-Raspberry Salad |
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