Frosty Cherry Cranberry Mold Recipe


Main IngredientInterest Group


 Maraschino cherries8 Ounce
 Cherry flavored gelatin3 Ounce
 Canned jellied cranberry sauce1 Pound
 Lemon juice4 Tablespoon
 Heavy cream1 Cup (16 tbs)
 Sugar3 Tablespoon
 Grated lemon peel1⁄4 Teaspoon
 Salad dressing/Mayonnaise1⁄3 Cup (5.33 tbs)
 Chopped walnuts1⁄3 Cup (5.33 tbs)
 Water1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 265 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 31.9 mg

Sodium 53.6 mg2.2%

Total Carbohydrates 35 g11.6%

Dietary Fiber 1.7 g6.9%

Sugars 32.2 g

Protein 2 g4.8%

Vitamin A 6.4% Vitamin C 5.5%

Calcium 3% Iron 2.5%

*Based on a 2000 Calorie diet


Drain cherries, reserving syrup; chop the cherries & set aside.
Add enough water to cherry syrup to measure 1 1/2 cups.
Heat to boiling.
Remove from heat and immediately dissolve gelatin in hot mixture.
Add cranberry sauce and 3 tbs.lemon juice.
Beat slowly with rotary beater until well blended.
Chill until slightly thickened.
Fold in chopped cherries.
Turn into lightlyoiled 6 cup mold.
Freeze until firm.
Whip cream with sugar and lemon peel until stiff.
Fold in remaining 1 tbs.lemon juice, salad dressing or mayonnaise and walnuts.
Spread over frozen cherry layer, freeze until firm.
Unmold onto salad greens, garnish with fresh mint and additional cherries, if desired.
This is great with Thanksgiving dinner