Sunday, November 20, 2011

Port au Fino Salad

 My family isn't very big on traditional cranberry 
sauce, so we serve this every year instead.

1 (3 oz) box cranberry jello
1 (3 oz) box raspberry jello
1 c. boiling water
1 c. red grape juice
1 can whole berry cranberry sauce
1 can crushed pineapple, undrained
1 large apple, cored, peeled, and grated
3/4 c. chopped pecans

1 pkg cream cheese, softened
1 c. sour cream
Powdered sugar to taste

Place to two packages of jello in a large bowl. Add the boiling water and stir until the gelatin is dissolved. Add the whole berry sauce and stir until it is mixed in. Add the pineapple, apple, pecans, and red grape juice. Pour into a 9x13 and chill until thick but still viscous. Stir and continue to chill until set, at least 5 or 6 hours. 

Before serving mix together the cream cheese and the sour cream. Add powdered sugar to taste. I don't really like tons, just enough to make it slightly sweet and less tangy but not quite frosting. 

Spread the cream cheese mix on top of the cranberry layer and garnish with more chopped pecans.

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