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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Looking for a tasty take-along for holiday potlucks? Consider this colorful contribution from Collette Burch of Edinburg, Texas. The sweet-tart salad can be started the day before your event. Ingredients:
1 package (12 ounces) fresh or frozen cranberries, chopped |
1 to 1-1/4 cups sugar |
2 packages (3 ounces each) cherry gelatin |
2 cups (16 ounces) plain yogurt |
1 carton (8 ounces) frozen whipped topping, thawed |
1/3 cup chopped pecans |
Directions:
1. In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight.
2. In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or until firm. Yield: 10 servings.
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