Thursday, December 23, 2010
Tuesday, December 7, 2010
1 package whole cranberries
1 1/2 cups boiling water
Cook cranberries according to package directions (boil water and sugar until cranberries pop). Drain. Boil water for jello. Stir water and jello in large bowl and mix until dissolved. Stir in cooked cranberries, pineaple (with juice) and 1/2 cup sugar. Pour into large 9x13 dish.
In a small bowl beat cream cheese and powdered sugar and vanilla until smooth and creamy. Stir in sour cream. Spread over cranberry salad and top with pecans. Refrigerate until firm, at least 1 hour. YUM!