Cranberry-Raspberry Salad

1. 1

   Thaw and drain raspberries; measure liquid from berries and add water to make 1 1/2 cups.

2. 2

   Heat liquid and dissolve jello. Fold cranberry sauce into jello mixture with mixer.

3. 3

   Then fold in sour cream with mixer until sour cream dissolves.

4. 4

   Stir in raspberries.

5. 5

   Refrigerate until firm.

6. 6

   Goes well with poultry and ham dinners.

* Per serving · 4 servings · Values may vary.

No additional tips available.