You are here

Layered Cranberry Salad

chef.jackson's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
10

Rate It

Your rating: None
3.875
Average: 3.9 (14 votes)