Ingredients:
·
1 (3 ounce) package strawberry gelatin
·
1 (3 ounce) package raspberry gelatin
·
2 cups boiling water
·
1 (10 ounce) package frozen sliced strawberries,
partially thawed
·
1 (15 ¼ ounce) can crushed pineapple, don’t
drained
·
1 (16 ounce) can whole berry cranberry sauce
·
1 cup chopped celery
·
½ cup chopped pecans
Directions:
- Dissolve gelatins in boiling water and let cool.
- Add strawberries, pineapple, cranberry sauce, celery and pecans.
- Spoon into a 12x8x2 pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
- Unmold onto a lettuce-lined plate.
This recipe is best if prepared the day before serving.
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