Cranberry Congealed Salad

1. 1

   Stir together gelatin and 3/4 cup boiling water until gelatin dissolves. Stir in cranberry sauce until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple, and pecans.

2. 2

   Spoon mixture into 6 lightly greased 2/3-cup molds or custard cups; cover and chill until firm.

3. 3

   Unmold onto lettuce leaves. Stir together sour cream and mayonnaise; dollop over each salad.

4. 4

   Note: Salad may be prepared in a 5-cup mold.

* Per serving · 4 servings · Values may vary.

No additional tips available.