Layered Cranberry Harvest Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
When we first were married, I would make this salad during the holidays. 5 envelopes of Knox unflavored gelatine are needed, not 5 oz. Zaar will not take envelopes. Still love it. Cook time is chilling time. Ingredients:
2 ounces knox unflavored gelatin, 2 envelopes |
3/4 cup sugar |
1 1/2 cups boiling water |
1 cup ginger ale, chilled |
1 1/2 cups cranberries, ground |
3 ounces knox unflavored gelatin, 3 envelopes |
6 tablespoons sugar |
1 1/4 cups boiling water |
3 cups sour cream |
2 1/2 cups lemon sherbet, softened |
1 1/2 cups walnuts, chopped |
Directions:
1. In a medium bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
2. Stir in ginger ale and cranberries. Turn into a 10 inch fluted tube pan. Chill until almost set.
3. In a large bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
4. With a wire whisk, blend in sour cream and sherbet.
5. Let stand until mixture is slightly thickened, about 1 minute.
6. Fold in the walnuts. Spoon onto almost set cranberry layer. Chill until firm.
7. When ready to serve, put bundt pan into hot water and invert onto serving plate.
8. Serve immediately or put back into the refrigerator until serving.
|
|