What could be
more beautiful and more tastier than a "vintage" jello salad? You know that vintage is all the rage, right? My Mom used to make these all the time! I grew up on these and somehow they got lost
in translation & sort of forgotten. Fortunately
I’ve rediscovered this tasty side dish and this version is soooo good that I’m
sure you will smile when you taste it! It's beautiful red color is perfect for the Holidays! I used sugar free jello to reduce sugar & calories, but you can easily use "regular" jello.
INGREDIENTS:
2 3-ounce
packages raspberry sugar free jello
2 cups boiling
water
1 16-ounce can
whole berry cranberry sauce
1 20-ounce can
crushed pineapple, drained
(use the juice to make up part of the 2 cups
boiling water)
¼ cup sour
cream
½ cup chopped
pecans
DIRECTIONS:
In a medium
mixing bowl, whisk the jello with 2 cups boiling water (or equivalent to 2 cups
of the drained pineapple juice and boiling water).
Add the
cranberry sauce and drained pineapple and stir to combine.
Stir in sour
cream and chopped pecans until combined.
Pour mixture
into a lightly greased 6-cup gelatin mold or glass dish.
Chill for at
least 6 hours and serve. Top with
whipped cream if desired.
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