Cranberry-pecan salad
24 Servings
Ingredients
| Quantity | 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 |
Directions
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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