6oz raspberry jello
1 1/4 cup boiling water
1 can (16 oz) whole berry cranberry sauce
1 can (20 oz) crushed pineapple
mix together, let cool slightly
Add:
1/2 cup cranberry juice
1 cup chopped walnuts
refrigerate, and let set:
spread topping:
8 oz cream cheese
1 cup sour cream
sprinkle with chopped walnuts
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