PORTOFINO SALAD        
 
2 (3 oz. pkgs.) raspberry jello 1 1⁄4 cup boiling water
1 cup crushed pineapple, undrained 1 cup whole cranberry sauce (canned) 1⁄4 cup port wine
1 8 oz. pkg. cream cheese
1 cup pecans, chopped
1 cup sour cream
 
Dissolve jello in water, Stir in pineapple, cranberry sauce and wine. Chill until slightly thickened. Add pecans.
Pour into 2 qt, pyrex dish, Chill until set, Soften cheese and gradually beat in sour cream until smooth, Spread over jello.
Chill, Cut into squares. Serves 12.
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