Cranberry Cottage Cheese Salad |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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This is a wonderful jello salad to serve with turkey. The whipped cream topping is not too sweet. This is a Thanksgiving tradition in our family since the 1960s. Ingredients:
1 (3 ounce) package raspberry jell-o gelatin |
1 cup hot water |
1 tablespoon lemon juice |
1 (1 lb) can cranberry sauce |
1 cup cottage cheese |
1/2 cup sour cream |
1 cup whipping cream |
1 (3 ounce) package cream cheese |
50 miniature marshmallows |
2 tablespoons sherry wine |
Directions:
1. Dissolve jello in hot water and add lemon juice.
2. Chill until slightly thickened.
3. Whip cranberry sauce and add with cottage cheese and sour cream to jello.
4. Pour into buttered 9 inch ring mold.
5. Chill until set.
6. Whip cream and add soften cream cheese.
7. Stir in marshmellows and sherry.
8. Let stand in refrigerator 2 to 3 hours.
9. Unmold salad on a plate.
10. Fill the center of the salad with the Cream Cheese dressing.
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