"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Layered Cranberry Apple Mold Recipe

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This recipe for Layered Cranberry Apple Mold, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Bomar
Added: Friday, November 25, 2005

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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