My niece, Molly, made this delicious salad for today’s Thanksgiving dinner. It was very tasty, and I plan on making it myself for our family Christmas get-together next month. Here’s the recipe:

Fluffy Cranberry Congealed Salad

Fluffy Cranberry Congealed Salad
1 6-oz. pkg. strawverry jello
1 3/4 cups boiling water
1 16-oz can whole cranberry sauce
1 14-oz. can crushed pineapple with juice
1 1/2 cup miniature marshmallows
1 cup pecans, chopped
1 cup sour cream
1 small tub Cool Whip

In a large bowl dissolve the jello in the hot water. Mix the cranberry sauce and the pineapple into the jello mixture. Pour the mixture into a 2-quart glass dish. Refrigerate until the jello is firm. Put the jello into a large bowl and stir until it is mixed well. Stir in the pecans and marshallows. In a separate bowl, mix the sour cream and Cool Whip. Then combine the two mixtures and stir until fluffy. Spoon into a decorate bowl and place in the refrigerator until ready to serve.

This entry was posted on Thursday, November 27th, 2008 at 2:48 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.