Layered Cranberry Apple Mold Recipe
Ingredients
| Lemon gelatin/One 6 ounce package jello-o lemon gelatin | 6 Ounce (Two 3 Ounce Package) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Boiling water | 2 Cup (32 tbs) | |
| Cranberry apple drink | 1 1⁄2 Cup (24 tbs) | |
| Canned whole berry cranberry sauce | 8 Ounce (One Can) | |
| Non dairy whipping cream | 2 Cup (32 tbs), thawed | |
| Mayonnaise | 1⁄4 Cup (4 tbs) | |
| Unpeeled apple | 1 , cored and finely diced |
Nutrition Facts
Serving size: Complete recipe
Calories 3170 Calories from Fat 1351
% Daily Value*
Total Fat 150 g231%
Saturated Fat 84 g419.9%
Trans Fat 0 g
Cholesterol 39.3 mg13.1%
Sodium 1793.7 mg74.7%
Total Carbohydrates 467 g155.8%
Dietary Fiber 6.6 g26.4%
Sugars 380.3 g
Protein 16 g31.7%
Vitamin A 1.6% Vitamin C 217.9%
Calcium 2.4% Iron 1.1%
*Based on a 2000 Calorie diet
Directions
Add cranberry-apple drink.
Set aside 2 cups gelatin mixture.
Blend cranberry sauce into remaining gelatin mixture.
Chill until thickened.
Pour into an 8 cup ring mold.
Chill until set, but not firm.
Meanwhile, chill the reserved 2 cups gelatin mixture until thickened.
Blend in whipped topping and mayonnaise.
Add apple.
Spoon over first layer in mold.
Chill until firm at least 6 hours or overnight.
Unmold.
Garnish with crisp salad greens.
Chef
