Directions:
- Mix cranberries and 1 cup hot water together in a blender and puree until smooth.
- Dissolve Jello in the cup of boiling water. Stir the Jello and pecans into the cranberries. Pour half into an 8x8-inch pan. Chill in the freezer until firm, about 30 minutes.
- Remove pan and spread with sour cream. Cover with remaining Jello. Chill until firm in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.36 Kcal (881 kJ) | ||
| Calories from fat | 180.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.04g | 31% | |
|---|---|---|---|
| Cholesterol | 8.05mg | 3% | |
| Sodium | 59.09mg | 2% | |
| Potassium | 149.08mg | 3% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 170.49 Kcal (714 kJ) | ||
| Calories from fat | 146.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.24g | 31% | |
|---|---|---|---|
| Cholesterol | 6.52mg | 3% | |
| Sodium | 47.89mg | 2% | |
| Potassium | 120.82mg | 3% | |
| Total Carbs | 4.56g | 2% | |
| Sugars | 1.34g | 7% | |
| Dietary Fiber | 1.73g | 9% | |
| Protein | 3.28g | 8% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.6mg | 4% | |
| Calcium | 43.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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