Cranberry-pecan salad

Yield: 24 Servings

Measure Ingredient
1 pack (6 oz) raspberry gelatin
1½ cup Boiling water
1 can (20 oz) crushed pineapple; including liquid
1 can (16 oz) whole cranberry sauce
¾ cup Port wine or sweet sherry
1 cup Chopped pecans
1 cup Sour cream
8 ounces Cream cheese; softened
½ cup Sugar

In a bowl, dissolve gelatin in boiling water. Stir in pineapple, including liquid, cranberry sauce, and wine. Chill until mixture begins to thicken.

Fold in pecans; pour into 9 X 13 square pan. Chill until firm. In small bowl with electric mixer, beat sour cream with cream cheese and sugar.

Spread over gelatin and chill.

Posted to recipelu-digest Volume 01 Number 377 by MELODEE FRENCH <mfrench@...> on Dec 17, 1997

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