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Cranberry Mousse Jello Mold Salad Recipe

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This Cranberry Mousse Jello Mold Salad has been a favorite in our family for many years especially at Thanksgiving and Christmas. I found it in a magazine years ago and credit for this goes to Helen Clement of Hemet, California. I chose to reduce her nutmeg amount from 1/2 to 1/4 teaspoon , which gives it just a tiny hint of nutmeg, you may not even notice it. This jello mold is so delicious! And so pretty! It is a nice contrast on the plate (and palate!) with a meat and gravy meal. Enjoy!

Prep time:
Servings: 20
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Ingredients

Cost per serving $0.51 view details

Directions

  1. 1. In a large bowl, dissolve the gelatin in the boiling water. Set aside.
  2. 2. Drain the can of crushed pineapple in a sieve over a bowl, saving the juice. Set aside the crushed pineapple and add all the pineapple juice to the gelatin.
  3. 3. Stir in the whole cranberry sauce, lemon juice, lemon peel, and nutmeg.
  4. 4. Chill in the refrigerator uncovered for about 1 and 1/2 hours, or until the mixture thickens.
  5. 5. With a rubber spatula, fold in the sour cream, crushed pineapple, and pecans.
  6. 6. Pour the mixture into a glass serving bowl or a greased or sprayed 9-cup mold.
  7. 7. Chill in the refrigerator until set, at least 2 hours.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 106g
Recipe makes 20 servings
Calories 127  
Calories from Fat 50 39%
Total Fat 5.71g 7%
Saturated Fat 2.79g 11%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 34mg 1%
Potassium 82mg 2%
Total Carbs 19.47g 5%
Dietary Fiber 0.7g 2%
Sugars 17.93g 12%
Protein 0.89g 1%

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