| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Tnt |
1 |
Servings |
INGREDIENTS
| 2 |
cn |
Whole cranberry sauce |
| 6 |
oz |
Package raspberry jello; see note |
| 2 |
c |
Boiling water |
| 8 |
oz |
Cream cheese; see note ** |
| 1/2 |
pt |
Whipping cream; whipped |
| 1/2 |
c |
Toasted pecans; coarsely chopped |
INSTRUCTIONS
TOPPING
Dissolve jello in boiling water in a 9 x 13 glass dish.. Add cranberry
sauce and stir. (I need to put the jello mixture into the microvwave to
warm up before adding cranberry) Refrigerate until set. Whip softened cream
cheese. Add whipped cream and mix well. Add nuts and spread over jello
base. Refrigerate overnight
NOTE: Have used other flavors of jello...most recently the cranberry
flavors..still wonderful. Also have used 1 can of whole, 1 can of plain
cranberry sauce.
** To make this low fat. Use low fat cream cheese and a container of cool
whip. Cool Whip is an excellent substitution for the whipping cream.
Recipe by: Evie Garcia
Posted to TNT Recipes Digest by "tess@shore.intercom.net"
<tess@shore.intercom.net> on Mar 23, 1998
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