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3 (3 oz) pkg. raspberry gelatin

2 cups boiling water

2 (16 oz) cans whole cranberry sauce

1 (20 oz) can crushed pineapple

1 (8 oz) pkg. cream cheese

½ cup sugar

1 cup sour cream

Chopped walnuts or pecans


Dissolve gelatins in boiling water. Add cranberry sauce and stir until dissolved. Stir in pineapple. Pour into a 13x9-inch glass pan. Cool and refrigerate until set.

Combine cream cheese, sour cream and sugar and beat until smooth. Spread over gelatin and sprinkle with chopped nuts.

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