Recipe from Midwest Living
1/3 cup sugar
1 envelope unflavored gelatin
1/2 cup cranberry juice cocktail
3/4 cup chopped fresh cranberries
3/4 cup ginger ale
1/3 cup cranberry liqueur
1 3 ounce package pineapple-flavored gelatin
1 3 ounce package orange-flavored gelatin
1 1/2 cups water
1 pint pineapple or orange sherbet, cut up
1 8 ounce carton dairy sour cream
3/4 cup finely chopped walnuts
1/2 cup finely chopped, fresh cranberries
Frosted Cranberries (see recipe below) (optional)
In a medium saucepan, stir together the sugar and unflavored gelatin. Add the cranberry juice cocktail; heat and stir until gelatin is completely dissolved. Stir in 3/4 cup chopped cranberries, ginger ale, and cranberry liqueur. Turn into a 6- to 7-cup mold (cranberries will float). Cover and chill until almost set, about 60 minutes.
In a saucepan, stir together the pineapple/orange gelatin an water; stir over medium heat until gelatin is completely dissolved. Add sherbet; stir until melted and blended. Gradually blend in sour cream; whisk until smooth. Cover; chill until partially set. Stir in nuts and 1/2 cup chopped cranberries.
Spoon sherbet mixture over almost-set first layer in mold. Cover and chill until mixture is set.
To serve, line a serving plate with greens, if desired. Unmold salad onto greens. Trim salad with Frosted Cranberries, if desired. Serves 12.
Dip cranberries in light corn syrup; coat with sugar.
Per Serving: cal. (kcal) 244, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 3, carb. (g) 36, fiber (g) 1, pro. (g) 4, vit. A (IU) 194, vit. C (mg) 7, sodium (mg) 81, calcium (mg) 50, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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