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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a special salad that your family and friends will be tickled pink when presented with it.—Edna Olson, Rancho Murieta, California Ingredients:
1 can (20 ounces) crushed pineapple, juice drained and reserved |
1 cup water |
1 package (6 ounces) strawberry gelatin |
1 can (14 ounces) whole-berry cranberry sauce |
3 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/2 teaspoon ground nutmeg |
2 cups (16 ounces) sour cream |
1/2 cup chopped pecans |
fresh strawberries, optional |
Directions:
1. Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries if desired. Yield: 12 servings.
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