Cranberry Souffle Salad by Doris Schmieder

Cranberry Souffle Salad by Doris Schmieder

Need:

1 Jello Mold

Ingredients:

2 ½ cups orange juice

1 – 16 ounce can whole cranberry sauce

1 – 6 ounce package raspberry flavored gelatin

1 ½ cups whipping cream

Procedure:

In large saucepan, combine 1 ¼ cups of orange juice, cranberry sauce and gelatin.

Cook and stir over medium heat until gelatin dissolves.

Stir in remaining 1 ¼ cups orange juice

Transfer to medium sized mixing bowl

Apply a seal (plastic wrap).

Chill until partially set (should be the consistency of unbeaten egg whites).

In a small mixing bowl, beat whipping cream to soft peaks.

Fold into gelatin mixture.

Apply plastic seal and refrigerate until mixture mounds.

Pour into Jello mold.  Apply seal and chill 4 to 6 hours, or until set.

To unmold salad, immerse mold into warm water for 20 to 30 seconds.

(Do not melt gelatin)

Remove large seal, center on inverted serving plate over Jello mold.

Carefully lift off inner seal and the mold.

Fill center of unmolded salad with orange wedges.

Garnish outer edge of salad with additional whipped cream and cranberries, if desired.