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Cranberry Salad

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Servings
people
Ingredients
  • 2 3 ounce white cake mix
  • 2 cups Tops (optional) cooked
  • 1 16 ounce carrots, thinly sliced and blanched
  • 1 8 ounce plain yogurt
  • butter (just enough to make a nice crumble)
  • 8 ounces sticks
  • 1 cup sour cream
  • 1/2 cup INGREDIENTS:
  • 1/2 cup ground cumin
  • 1 teaspoon grated cheese
Servings
people
Ingredients
  • 2 3 ounce white cake mix
  • 2 cups Tops (optional) cooked
  • 1 16 ounce carrots, thinly sliced and blanched
  • 1 8 ounce plain yogurt
  • butter (just enough to make a nice crumble)
  • 8 ounces sticks
  • 1 cup sour cream
  • 1/2 cup INGREDIENTS:
  • 1/2 cup ground cumin
  • 1 teaspoon grated cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Empty contents of Jell-O packets in to a large mixing bowl; add boiling water and stir until dissolved
  2. Add cranberry sauce and continue stirring until sauce is no longer jelled
  3. Add crushed pineapple along with its juice
  4. In a clear cut-glass bowl place half of the cranberry mixture
  5. Be careful not to get the mixture up the sides of the bowl
  6. (I take a cup and dip it into the bowl to keep the sides clean
  7. ) Refrigerate until cranberry mixture is firm
  8. Topping: Beat ingredients together until smooth
  9. Keep at room temperature, so it will spread easily
  10. When first layer of cranberry mixture is jelled, spread half of topping mixture over it
  11. Carefully pour in the remaining cranberry mixture and refrigerate until firm
  12. Then spread on remaining topping mixture
  13. Sprinkle on a few more chopped nuts as a garnish
  14. Note: This is such a festive dish with the deep red and white layers showing through the sides of a clear glass bowl
  15. It is a tradition for our family’s Thanksgiving and Christmas meals
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