Results 11 - 20 of 105 for cranberry-pineapple-sour cream salad

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Heat pineapple with it's juice and Jello ... Remove from heat, add cranberry sauce. Cool. Blend in sour cream and nuts. Refrigerate until set.

Dissolve Jello in hot water. Stir in Cranberry Sauce, pineapple, wine or juice and nuts. Pour into 9 x 13 inch pan. Chill until firm.

Dissolve strawberry Jello in 1 cup boiling water; add cranberry relish, lemon juice, and orange ... until melted. Add pineapple juice; chill until slightly thickened. Blend together cream cheese, sour cream, and pineapple. Add to ... 10 to 12 servings.

Dissolve Jello in hot water and stir well. Stir cranberry sauce and crushed pineapple in bowl with a fork ... until firm. Soften cream cheese until it is soft enough to mix the sour cream, blend until smooth. Spread ... at least 30 minutes.

Dissolve Jello in hot water, ... inch dish. Add cranberry sauce, pineapple and nuts. Chill until firm. Spread with cream cheese topping. Chill at least 30 minutes before serving.



Mix together boiling water and Jello. Stir well. Add cranberry sauce. Stir until dissolved. Add pineapple with juice; mix well. Pour ... an hour. Layer sour cream on top of frozen half. ... instead of sour cream.

Mix sour cream, cranberry sauce and drained pineapple. Fold in marshmallows and ... serving. NOTE: Individual salads will keep their shape better ... baking pan. Serves 20+.

Dissolve raspberry gelatin in the ... water. Add undrained pineapple and cranberry sauce and mix (it will ... to chill. Spread sour cream layer on the raspberry Jello ... to serve. Serves 8.

In bowl with electric mixer, combine sour cream, cream cheese and sugar ... blended. Stir in cranberry sauce, pineapple and nuts. Fold in topping, ... warm water until salad loosens itself and invert on ... before serving. Serves 8.

Dissolve raspberry Jello in boiling ... port wine, crushed pineapple and juice, cranberry sauce, and chopped walnuts. Put ... a mixture of sour cream and cream cheese, blended. Sprinkle ... Saran Wrap. Serves 12.

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