Layered Cranberry Salad
|Unflavored gelatin||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Ginger ale||1 Cup (16 tbs)|
|Fresh cranberries||1 1⁄2 Cup (24 tbs)|
|Boiling water||10 Tablespoon|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Lemon sherbet/Pineapple sherbet||1 1⁄4 Cup (20 tbs)|
|Chopped walnuts/Chopped pecans||3⁄4 Cup (12 tbs)|
Combine 2 envelopes gelatin and 3/4 cup sugar in a medium bowl; add 1 1/2 cups water, and stir until gelatin is dissolved.
Stir in ginger ale and cranberries.
Pour into a lightly greased 8-cup mold, and chill until almost set.
Combine 2 envelopes unflavored gelatin and 3 tablespoons sugar in a medium bowl; add 2 cup plus 2 tablespoons boiling water, and stir until gelatin is dissolved.
Add sour cream and sherbet.
Beat at low speed of electric mixer until well blended; cool.
Fold in walnuts; pour sour cream mixture over cranberry layer in mold.
Chill until firm.