Serves: 12
Total Calories: 237

1 (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.)

Nutritional Facts:

Serves: 12
Total Calories: 237
Calories from Fat: 79

More Recipes from the Special Dishes for Special Days Cookbook:
Cranberry-Raspberry Salad
Funny Bunny Salad
Tossed Salad