Cranberry Jello Salad

(printed from rickandrob.com)

 

BASE:

1 (3-ounce) package Cook and Serve (not instant) Vanilla Pudding

1 (3-ounce) package Lemon Jello

2 cups Water

1 cup Heavy Cream

 

TOPPING:

1 (3-ounce) package Raspberry Jello

1 cup Boiling Water

1 (16-ounce) can Whole Cranberry Sauce

1 (10-ounce) can Crushed Pineapple (drained)

 

  1. In a medium saucepan, combine pudding and lemon jello.  Add 2 cups of water and bring to a full boil.  Remove from heat and refrigerate until partially set.

  2. Whip the heavy cream and fold into the cooled pudding mixture.  Pour into a 13 x 9 x 2-inch glass baking dish.  Refrigerate until set firm.

  3. Dissolve raspberry jello in 1 cup of boiling water.  Add cranberry sauce and drained pineapple.  Pour over the base and refrigerate until set.

 

Serves 12 to 15