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CRANBERRY WINE JELLO SALAD
1 large (6 oz.) pkg. or 2 pkg. (3 oz. each) raspberry jello (or any flavor)
1 1/4 cups boiling water
1 (1 lb) can whole cranberry sauce
1 (1 lb) can crushed pineapple, undrained
1 cup chopped walnuts or pecans
3/4 cup port wine
FOR THE TOPPING:
1 (8 oz) pkg. cream cheese, softened
1 cup sour cream
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly. Add pineapple, nuts and wine. Pour into a 13x9-inch glass dish and chill for 24 hours.
WHEN READY TO SERVE:
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6
Source: Glendora Country Club 1990 Fundraiser Cookbook
A Note from Betsy at Recipelink.com:
Thank you to Jackie, Las Vegas for the correction!
1 large (6 oz.) pkg. or 2 pkg. (3 oz. each) raspberry jello (or any flavor)
1 1/4 cups boiling water
1 (1 lb) can whole cranberry sauce
1 (1 lb) can crushed pineapple, undrained
1 cup chopped walnuts or pecans
3/4 cup port wine
FOR THE TOPPING:
1 (8 oz) pkg. cream cheese, softened
1 cup sour cream
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly. Add pineapple, nuts and wine. Pour into a 13x9-inch glass dish and chill for 24 hours.
WHEN READY TO SERVE:
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6
Source: Glendora Country Club 1990 Fundraiser Cookbook
A Note from Betsy at Recipelink.com:
Thank you to Jackie, Las Vegas for the correction!
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Thank You To All Who Contribute
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!