Use the boiling water to disolve the packages of raspberry jello. Add cold water ( 1 1/4 cups) to help it set up. Let it set (in fridge is okay) until its good and syrupy. Meanwhile, use blender to blend cranberry sauce and sour cream thoroughly. Blend jello in carefully (it makes for a FULL blender!). Pour into dishes, mold, whatever! Sets in about 7 hours or so, but is best made a day ahead. I also served this at a Christmas get-together in Dayton, and they asked for the recipe!! Ill let that be my recomendation for it! Welcome to the Echo, and Ill be watching to see what answers you get on the software! Posted on Cooking Echo by Robert Skaer on 12-30-92 MM by Cathy Svitek
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 155 (40%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 44.8mg||14 %|
|Sodium 112.3mg||4 %|
|Potassium 160.4mg||4 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 59g|
|Protein 2.1g||3 %|
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Calories per serving: 392
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