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Cranberry Jello Mold

 Cranberry Jello Mold
"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."
8-10 ServingsPrep: 10 min. + chilling


  • 1 package (6 ounces) strawberry or 6 ounces lemon gelatin
  • 3 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup chopped pecans
  • Sour cream, optional


  • In a large bowl, dissolve gelatin in water. Stir in cranberry sauce
  • and pineapple. Cover and refrigerate for 1 hour or until slightly
  • thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated
  • with cooking spray. Refrigerate until set. Unmold onto a serving
  • platter. Serve with sour cream if desired. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 222 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.