A classic holiday Jello salad that combines the tartness of cranberry with the sweetness of raspberry, pineapple, and oranges in a creamy sour cream base.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (3 ounce) package | Raspberry Jello |
| 1 can (14 oz) | Whole Berry Cranberry Sauce |
| 1 small can | Crushed Pineapple, drained |
| 1 can | Mandarin Oranges, drained |
| 1/2 cup | Chopped P pecans |
| 1 cup | Sour Cream (light) |
Instructions (Inferred)
- Prepare the Raspberry Jello according to the package directions (usually 1 cup boiling water and 1 cup cold water).
- Chill the Jello until it is partially set (thickened, like egg whites).
- In a large bowl, gently fold together the partially set Jello, whole berry cranberry sauce, drained crushed pineapple, drained mandarin oranges, chopped pecans, and sour cream.
- Pour the mixture into a serving dish or mold.
- Chill for several hours, or until completely firm.
