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Layered Cranberry Apple Mold Recipe
|Lemon gelatin/One 6 ounce package jello-o lemon gelatin||6 Ounce (Two 3 Ounce Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|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|
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
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.
Spoon over first layer in mold.
Chill until firm at least 6 hours or overnight.
Garnish with crisp salad greens.