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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cranberry Jello Salad Recipe

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This recipe for Cranberry Jello Salad is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BASE
1 package (3 oz) regular vanilla pudding
1 package (3 oz) lemon jello
2 cups water
1 cup heavy cream

TOPPING
1 package (3 oz) raspberry jello
1 cup boiling water
1 can (16 oz) whole cranberry's sauce
1 can (10 oz) drained crushed pineapple
Directions:
Directions:
In medium sauce pan, combine vanilla pudding and lemon jello. Add 2 cups of water and bring to full boil. Remove from heat and refrigerate until partially set. Whip cream and fold into cooled pudding mixture. Pour into dish (13x9x2) and refrigerate until firm.

Dissolve raspberry jello in 1 cup of boiling water, add cranberry sauce and drained pineapple. Pour over base and chill until set. Serve.
Personal Notes:
Personal Notes:
This recipe is a great for Thanksgiving...it has become one of our family favorites!

 

 

 

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