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raspberry jello boiling water cranberry sauce pineapple cream cheese sugar sour cream vanilla pecans
Viewed: 49 - Published at: 5 years agoIngredients
- 2 (3 oz.) pkg. raspberry jello
- 2 c. boiling water
- 1 can whole cranberry sauce
- 1 (8 1/4 oz.) can crushed pineapple, drained
- 1 (8 oz.) pkg. cream cheese
- 1/2 c. sugar
- 1 c. sour cream
- 1/4 tsp. vanilla
- 1/2 c. chopped pecans
Method
- Dissolve
- jello
- in
- boiling water; drain pineapple and measure
- liquid.
- Add water to make 1 cup. Add to jello, stir in cranberry
- sauce
- and pineapple.
- Pour into a 2-quart flat pan. Refrigerate
- until firm.
- Combine cream cheese, sugar, sour cream and vanilla. Spread on congealed salad.
- Sprinkle with nuts.
