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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
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I got this recipe 25 years ago when I attended a Thanksgiving Dinner Party. It is a great way to serve Cranberries. It looks very pretty served in a clear glass bowl. Ingredients:
2 (3 ounce) packages raspberry jell-o gelatin |
1 1/4 cups boiling water |
3/4 cup port wine |
1 (20 ounce) can crushed pineapple |
1 (20 ounce) can whole berry cranberry sauce |
1/2 cup chopped pecans |
1 (8 ounce) package cream cheese |
1 (8 ounce) package sour cream |
Directions:
1. Put the jello in the boiling water until dissolved, then add the port wine and stir. Add pineapple, cranberry sauce, and chopped pecans. Put in a serving bowl.
2. Put in the refrigerator until set (3-4 hours). Mix the cream cheese and sour cream together, spread over the jello. Garnish with more pecans if desired.
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