Layered Cranberry Salad Recipe


CourseMain Ingredient


 Unflavored gelatin2 Tablespoon
 Sugar1⁄4 Cup (4 tbs)
 Boiling water1 1⁄2 Cup (24 tbs)
 Ginger ale1 Cup (16 tbs)
 Fresh cranberries1 1⁄2 Cup (24 tbs)
 Sugar3 Tablespoon
 Boiling water10 Tablespoon
 Sour cream1 1⁄2 Cup (24 tbs)
 Lemon sherbet/Pineapple sherbet1 1⁄4 Cup (20 tbs)
 Chopped walnuts/Chopped pecans3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 236 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 20.1 mg

Sodium 44.7 mg1.9%

Total Carbohydrates 27 g8.9%

Dietary Fiber 1.6 g6.5%

Sugars 22.3 g

Protein 5 g9.6%

Vitamin A 4.2% Vitamin C 4.2%

Calcium 4.9% Iron 2.6%

*Based on a 2000 Calorie diet


Combine 2 envelopes gelatin and 3/4 cup sugar in a medium bowl; add 1 1/2 cups water, and stir until gelatin is dissolved.
Stir in ginger ale and cranberries.
Pour into a lightly greased 8-cup mold, and chill until almost set.
Combine 2 envelopes unflavored gelatin and 3 tablespoons sugar in a medium bowl; add 2 cup plus 2 tablespoons boiling water, and stir until gelatin is dissolved.
Add sour cream and sherbet.
Beat at low speed of electric mixer until well blended; cool.
Fold in walnuts; pour sour cream mixture over cranberry layer in mold.
Chill until firm.