Cranberry Salad
A friend of our family brought us over some of this cranberry salad after my surgery. It was one of the things that sat well with my stomach. I really enjoyed it and asked for the recipe. While this is normally made for the holidays, it would be great any time of the year. It’s one of those classic potluck dishes. I modified the original recipe just slightly.
Ingredients:
- 1 large package of raspberry jello
- 1 can whole berry cranberry sauce
- 1 small can of crushed pineapple, drained
- 1/2 a block of cream cheese
- 1/2 C sour cream
- 1 tsp vanilla
Directions:
- Heat 2 1/2 cups water to a rolling boil.
- Stir in jello until dissolved.
- Stir in cranberry sauce until it melts.
- Add drained pineapple.
- Spoon half the cranberry mixture into bowl or Pyrex dish and refrigerate until set. (keep the rest of mixture at room temperature.
- Cream together sour cream and cream cheese and vanilla.
- Spread sour cream mixture over cranberry mixture.
- Top sour cream mixture with the remaining cranberry mixture.
- Refrigerate until set.
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This recipe sounds absolutely delicious, but I am concerned that I may not be able to buy the ingredients in Australia, especially jello. What is it, and could I use something else to substitute for it?
Have a wonderful weekend,
Blessings,
Jillian ♥
I had to look up what you would have in Australia that would be the same. It’s Aeroplane Jelly.