2- 3 oz raspberry jello
1 can crushed pineapple drained
1 can whole cranberry sauce
2 cups hot water
3/4 cup fruit juice (reserve from canned pineapple)
1 cup nuts
Dissolve jello in hot water and add ingredients. Refrigerate jello until firm. Add topping and nuts. Note: if you double this recipe do not double the fruit juice.
Topping
1/2 pint sour cream
1 package of cream cheese
Mix in food processor.
Source: Mom & Grandma
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