Cranberry Holiday Salad
- Fills one 8- or 9-inch pan or bowl.
- 2 (3-oz.) pkgs. raspberry Jell-O
- 1 cup chopped pecans
- 1 (16-oz.) can whole-berry cranberry sauce
- 1 cup sour cream (non-fat or regular)
- 2 cups hot water
Mix whole-berry cranberry sauce and one cup of hot water in blender, just until blended. Berries can be left whole. Dissolve Jell-O in one cup of hot water. In a medium bowl, combine the two mixtures, and add pecans. Put half of the mixture in an 8-inch square pan or a round 2×9-inch glass bowl so you can see the pretty layers. Chill in freezer until set. Spread sour cream over chilled mixture and slowly add second half of cranberry mixture. Chill until firm.