1small box raspberry Jello
3 cups of boiling water
1-16oz can whole cranberry sauce
1-8oz pkg cream cheese
8oz sour cream
½ cup of sugar
1 tsp of vanilla
½ cup of chopped walnuts or pecans
Combine
boiling water with both boxes of Jello.
Keep stirring until all sugar is dissolved. Add can of whole cranberries – let soften in the hot jello mixture for a
minute or two, then stir gently until mixture is of a fairly even consistency
(No large chunks of cranberry sauce still intact!). Pour into casserole dish (or other serving
container you wish to use) and refrigerate for 2-3 hours minimum until firm. Soften the cream cheese to room temperature. Combine cream cheese, sour cream, sugar, vanilla and nuts for the topping and combine well with a
mixer. Spread evenly over the firm jello. Keep refrigerated until served.
