| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
24 |
Servings |
INGREDIENTS
| 1 |
pk |
(6 oz) raspberry gelatin |
| 1 1/2 |
c |
Boiling water |
| 1 |
cn |
(20 oz) crushed pineapple; including liquid |
| 1 |
cn |
(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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