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Pomegranate Gelatin
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2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
1 cup cold water
1-1/2 cups pomegranate seeds (about 2 pomegranates)
1 can (8 ounces) crushed pineapple, drained
1/2 cup sour cream
1/2 cup mayonnaise
In a large bowl, dissolve gelatin in boiling water. Stir in cold water,
pomegranate seeds and pineapple. Pour into an 11-in. x 7-in. dish. Refrigerate
until firm. Combine sour cream and mayonnaise; spread over gelatin.
Refrigerate until serving.
Yield: 10 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |