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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Layered Cranberry Apple Mold Recipe

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This recipe for Layered Cranberry Apple Mold is from The Meyer Family 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:  
2 3-ounce boxes Lemon Jell-O
1/4 cup sugar
1/4 teaspoon salt
2 cups boiling water
1 1/2 cups cranapple drink
1 can (8 oz.) whole berry cranberry sauce
2 cups Cool Whip
1/4 cup mayonnaise
1 unpeeled apple, cored and diced
1 cup chopped pecans
Directions:
Directions:
Dissolve Jell-O, sugar, and salt in boiling water. Add cranapple juice. Set aside 2 cups of mixture. Blend cranberry sauce and nuts into remaining mixture. Pour into an 8 cup mold. Chill until set but not firm.

Meanwhile, chill remaining gelatin until thickened. Blend in Cool Whip and mayo. Add apples. Spoon over first layer in mold.

Chill until firm, at least 6 hours. Unmold. You many have to soak bottom of pan in warm water for a few minutes. Garnish with crisp salad greens.
Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
A great alternative to canned cranberry goo at Thanksgiving!

 

 

 

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