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CRANBERRY SALAD 2 (3 oz.) pkg. raspberry Jell-O 1 1/4 c. boiling water 1 (10 oz.) crushed pineapple 1 can whole cranberry sauce and mash 1 c. chopped pecans 3/4 c. red port wine Put in refrigerator and let jell. Then make topping. Topping: 1 (8 oz.) cream cheese 1/2 c. sugar 1 (8 oz.) sour cream Cream the cream cheese well with electric beaters; add sugar. Then add sour cream. Pour over top of jello mixture and then sprinkle with chopped pecans. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |