| Cranberry Gelatin Salad
one 6 ounce package of cherry flavor gelatin
one 15 1/2 ounce can of crushed pineapple
one 16 ounce can of whole cranberry sauce
one 8 ounce sour cream
Dissolve gelatin in 2 cups boiling water. Blend pineapple (and juice), cranberry sauce and sour cream in a blender or processor until sour cream is thoroughly blended. Stir into gelatin. Pour into loaf pan and freeze overnight.
Cranberry Gelatin Salad 2
2 pkgs. (3 oz. each) cherry flavored gelatin
1 can (8 1/2 oz.) crushed pineapple
1 can (16 oz.) whole cranberry sauce
1 cup of dairy sour cream
In a bowl dissolve gelatin in 2 cups boiling water. Stir in pineapple. Chill until partially set. Fold in cranberry sauce. Spoon into an 8 inch square. Spoon sour cream on top and stir through to marble. Chill until firm. Cut into squares to serve. Makes 6 to 8 servings. (I also have used a mold for a more festive appearance.)
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