| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 24 | Servings | |
INGREDIENTS
| 1 | 6 oz raspberry gelatin | |
| 1 1/2 | c | Boiling water |
| 1 | 20 oz crushed pineapple | |
| including liquid | ||
| 1 | 16 oz whole cranberry | |
| sauce | ||
| 3/4 | c | Port wine or sweet sherry |
| 1 | c | Chopped pecans |
| 1 | c | Sour cream |
| 8 | oz | Cream cheese, softened |
| 1/2 | c | Sugar |
INSTRUCTIONS
In a bowl, dissolve gelatin in boiling water. Stir in pineapple, including liquid, cranberry sauce, and wine. Chill until mixture begins to thicken. Fold in pecans; pour into 9 X 13 square pan. Chill until firm. In small bowl with electric mixer, beat sour cream with cream cheese and sugar. Spread over gelatin and chill. Posted to recipelu-digest Volume 01 Number 377 by MELODEE FRENCH <mfrench@lanlaw.com> on Dec 17, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 98
Calories From Fat: 72
Total Fat: 8.4g
Cholesterol: 15.4mg
Sodium: 38.5mg
Potassium: 45.4mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 4.9g
Protein: 1.2g