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ST. TROPEZ HOLIDAY CRANBERRY MOUSSE 
1 (20 oz.) can Dole crushed pineapple in juice
1 (6 oz.) pkg. strawberry gelatin
1 c. water
1 (1 lb.) can whole berry cranberry sauce
3 tbsp. fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. ground nutmeg
2 c. sour cream
1/2 c. pecans, chopped

Drain pineapple well, reserving all juice. Add juice to getlatin in a 2-quart saucepan. Stir in water. Heat to boiling, stirring, to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2-quart mold. Chill until firm. Unmold onto a serving plate. Serves 8.
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 Rating: 4 / 5 - Reviews: 1
Nov 19, 6:49 PM
Marysue (Virginia) says:

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