Cranberry Jello Salad
Food Bank, 2003’s recipe, 2003 · The Tinfully Family
1½ hours to thicken, then 4 hours to firm
Ingredients
- 1 3 oz. cranberry-raspberry jello
- 1 16 oz. cranberry wholeberry sauce
- 1 cup Cool Whip, save a few for topping
Method
- Mix jello as directed on package in a large bowl.
- Refrigerate for 1½ hours until thickened.
- Stir in cranberry sauce and refrigerate for 4 hours until firm.
- Top with Cool Whip and whole cranberries.
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