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Holiday festive cranberry
layered gelatin salad.
Cranberry
Jello Salad
- Base:
- 1 (3-ounce) package regular
vanilla pudding
- 1 (3-ounce) package lemon
gelatin mix
- 2 cups water
- 1 cup heavy cream
-
- Topping:
- 1 (3-ounce) package raspberry
gelatin mix
- 1 cup boiling water
- 1 (16-ounce) can whole
cranberry sauce
- 1 (10-ounce) can crushed
pineapple, drained
- In a medium saucepan,
combine pudding and lemon Jell-O; add 2 cups water and
bring to a full boil. Remove
from heat and refrigerate until partially set.
- Whip cream and fold into
cooled pudding mixture. Pour into a 13 x 9 x 2-inch glass
baking dish. Refrigerate until
set firm.
- Dissolve raspberry Jell-O
in 1 cup boiling water. Add cranberry sauce and drained
pineapple. Pour over the base
and refrigerate until set.
Makes 12 to 15 servings.
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