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Easter Souffle' Salad

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Ingredients
  Lemon flavor gelatin 9 Ounce (Three 3 Ounce Packages)
  Boiling water 2 Cup (32 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Seedless green grapes 1 1⁄2 Cup (24 tbs)
  Orange 1 , peeled and sectioned
  Apple 1 , cored, diced
  Walnuts 1 Cup (16 tbs), coarsely chopped
Directions

Dissolve gelatin in boiling water.
Add cold water.
Chill until partially set.
Pour 1-1/2 cups gelatin into 3-quart mold.
Chill.
Add sour cream to remaining gelatin.
Whip until fluffy.
Chill until slightly thickened.
Fold in fruit and nuts.
Pour into mold.
Chill until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Grape
Servings: 
4

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