| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Boiled water; divided |
| 1 | pk | (4.oz size)lemon Jello (I used sugar and fat free) |
| 1/2 | c | Miracle Whip; (I used the light) |
| 2 | c | Thawed Cool Whip |
| 1 | pk | (4 oz. size) Cranberry Jello ; (sugar and fat free) (or any red Jello) |
| 1 | cn | (16 oz) whole berry cranberry sauce |
| 1 | cn | (11 oz.) mandarin orange segments; drained |
INSTRUCTIONS
I made this Cranberry Ring yesterday, and everyone loved it. For once I did something right. I got this recipe from a Miracle Whip flyer that came with our newspaper. Stir 1 cup of the boiling water into lemon gelatin in medium bowl for at least 2 minutes. Set aside to cool. Add lemon gelatin gradually to dressing, mixing until blended. (I used my electric mixer to expedite this procedure) Gently fold in Cool Whip. Pour into greased 1 quart mold. Refrigerate until almost set. (This doesn't take much time) Stir remaining 1 cup boiling water into cranberry gelatin in medium bowl at least 2 minutes or until completely dissolved. Gently stir in cranberry sauce until well blended. Stir in oranges. Pour over molded layer. Refrigerate until firm. Unmold onto serving plate. Makes 8 to 10 servings. Can be made up to 2 days ahead. Leave in mold, covered, until ready to serve. (I made this 2 days ahead and it turned out great.) I am going to make this for Christmas, but I am going to add a green layer to make it more Christmasy. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Dec 08, 1997
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