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Layered Cranberry Salad

chef.jackson's picture
  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)
  Sugar 3 Tablespoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 236 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 20.1 mg6.7%

Sodium 44.7 mg1.9%

Total Carbohydrates 27 g8.9%

Dietary Fiber 1.6 g6.5%

Sugars 22.3 g

Protein 5 g9.6%

Vitamin A 4.2% Vitamin C 4.2%

Calcium 4.9% Iron 2.6%

*Based on a 2000 Calorie diet

Layered Cranberry Salad Recipe