Recipe - Cranberry Sauce Salad

1 cn Jellied Cranberry Sauce
1 cup Sour Cream
2 Package Raspberry Jello
(3 ounce size)
2 Three fourths cup Water (1 One half cup boiling)

Use the boiling water to disolve the packages of raspberry jello. Add cold
water ( 1 One fourth cups) to help it set up. Let it set (in fridge is okay) until
it's good and syrupy. Meanwhile, use blender to blend cranberry sauce and
sour cream thoroughly. Blend jello in carefully (it makes for a FULL
blender!). Pour into dishes, mold, whatever! Sets in about 7 hours or so,
but is best made a day ahead.

I also served this at a Christmas gettogether in Dayton, and they asked
for the recipe!! I'll let that be my recomendation for it! Welcome to the
Echo, and I'll be watching to see what answers you get on the software!

Posted on Cooking Echo by Robert Skaer on 123092

MM by Cathy Svitek