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Sour
Cream Cranberry Salad
| 2 (3 oz.) pkg. raspberry gelatin
2 cups hot water 1 cup sour cream 1can cranberry sauce 1cups chopped pecans Mix cranberry sauce and 1 cup hot water
in blender until liquid and smooth. Dissolve both packages gelatin in 1
cup of hot water. Add cranberry mixture and pecans to the gelatin mixture.
Put half of this mixture in an 8-inch square pan and chill in the freezer
until firm. This takes about 30 or 35 minutes. Spread sour cream over the
top of the chilled mixture. Add the second half of the gelatin mixture
over top of the sour cream and refrigerate. Cut in squares and serve on
lettuce.
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