
1. Dissolve both gelatins in boiling water. Beat in sour cream with a wire whisk or rotary beater until smooth. Stir in sherbet until smooth. If necessary, chill until partially set. Add cranberry relish. Turn into a 5-cup mold.
2. Cover and chill 4 to 6 hours or until firm. Unmold onto lettuce-lined platter. Garnish with sugared cranberries, if desired. Makes 8 to 10 servings.
Also pictured is "Holiday Waldorf Salad."
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I have made this recipe since I first saw the recipe in one of the BHG specialty magazines years ago. Although my skill at turning out gelatin molds is hit and miss, this works just as well if made in a 9 x 13 pan (use one with straight sides) and cut into individual portions. Garnish with fresh cranberries and mint leaves. My family loves it!
11/21/2009 09:53:19 AM Report Abuse