Layered Cranberry Salad

1. 1

   Mix cranberry sauce with hot water in a blender until smooth. In another bowl mix 2 jello packs and 1 cup boiling water until dissolved.

2. 2

   Add cranberry mixture and nuts.

3. 3

   Pour 1/2 mixture in 8-inch square pans and chill until firm in the freezer (30 to 35 minutes).

4. 4

   Spread sour cream on top of firm jello mixture.

5. 5

   Add remaining jello mixture by pouring slowly into the corner of the pan.

6. 6

   Refrigerate until firm.

7. 7

   This can be doubled for a 13 x 9-inch dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.