Cranberry Mousse Jello Mold

An oldie but goodie recipe that is as delicious as it is beautiful! It appears at holiday dinners and is a favorite in my family!

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Prep Time15

Course: Dessert, Side Dish

Cuisine: American

Servings: 20

Calories: 63

Equipment

9-cup mold

Ingredients

1 package (6 ounces) strawberry flavored gelatin
1 cup boiling water
1 can (20 ounces) pineapple crushed
1 can (16 ounces) whole berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
¼ teaspoon ground nutmeg
2 cups sour cream
½ cup pecans chopped, optional

Instructions

In a large bowl, dissolve the gelatin in the boiling water. Set aside.
Drain the crushed pineapple, saving the pineapple juice. Set aside the crushed pineapple. Add the saved pineapple juice to the gelatin in the bowl.
Use a wire whisk to stir in the cranberry sauce, lemon juice, lemon peel, and nutmeg.
Refrigerate the mixture in the bowl, uncovered, until it thickens. Use a timer. It takes one and one-half hours to thicken.
Fold in the sour cream, the crushed pineapple, and the pecans.
Pour the mixture into a greased or sprayed 9-cup mold.
Cover the mold and refrigerate it until set, at least 2 hours.
When ready to serve, invert the mold onto a plate.

EXTRA TIP:

MOLDS: Tupperware molds are my favorite. They are the easiest I've ever used. If you use a metal mold, then you have to dip the bottom in warm water first for a few seconds, and then invert it onto a serving plate.

DESSERT/SIDE DISH: This is a great side dish to a meat and potato meal. As a dessert, try serving it with whipped cream!

Nutrition