Salad and Salad Dressing Recipes
Cranberry Gelatin Salad
This can be made in a large mold, doing the cream layer first so that it comes out on top.
Ingredients
Bottom Layer
- 2 small boxes raspberry or cranberry gelatin
- 1 1/2 cups boiling water
- 1 large can crushed pineapple (do not substitute tidbits unless you drain them)
- 2 large cans whole cranberry sauce
Top Layer
- 1 cup Half-and-Half or light cream
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cup sour cream (do not use fat-free)
- 1 package Knox gelatine
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
Instructions
Bottom Layer
- Combine hot water and gelatin, then add the pineapple and the cranberries, mixing well.
- Pour into a 13 x 9 inch glass pan and refrigerate for 3 hours.
Top Layer
- Boil Half-and-Half and sugar, stirring constantly. Remove from heat.
- Mix gelatine and hot water. Let stand and add to the cream when slightly cooled.
- Add sour cream, water and vanilla extract, mixing well.
- Let cool for a few minutes.
- Pour carefully over the cranberry mixture. If too hot, the cranberry mixture will bleed into the cream mixture which can be quite pretty.
- Refrigerate until set.