Cranberry Salad

1. 1

   Mix jellied cranberry sauce and 1 cup hot water in blender or mixer until liquid and smooth.

2. 2

   Dissolve both packages of gelatin in 1 cup of boiling water.

3. 3

   Add cranberry mixture and pecans to gelatin.

4. 4

   Put half of mixture in an 8-inch square pan and chill in fridge until firm, 30 to 35 minutes.

5. 5

   Spread sour cream and sugar over top of mixture.

6. 6

   Pour other half of gelatin mixture over sour cream and refrigerate until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.