Cranberry Mousse
Homemade Cranberry Mousse is a delicious and fruity dessert salad made easy with Jello. This old fashioned recipe is great for the holidays!
Servings: 10
Ingredients
- 2 pkg Raspberry Gelatin 3 oz each
- 1 cup Boiling Water
- 20 oz Crushed Pineapple
- 14 oz Whole Berry Cranberry Sauce
- 2 cup Sour Cream
- 1/2 cup chopped Pecans
Instructions
- Heavily grease bundt pan and set aside.
- Refrigerate can of crushed pineapple for 30 minutes.
- In a large bowl, combine gelatin and boiling water. Stir until dissolved.
- Drain pineapple through a sieve and add juice to gelatin.
- Place the pineapple on a paper towel to absorb the moisture and set aside.
- Stir cranberry sauce into gelatin mixture until blended.
- Chill mixture until it starts to thicken about 30 minutes.
- Fold in sour cream, pineapple and pecans.
- Pour into prepared bundt pan.
- Chill until set, at least 2 hours.
Notes
When ready to release the mousse from the bundt pan, use a knife around the edges and center to get air into the pan. Place a plate on top of the mold and flip. You may need to tap quite hard to get to release. Be patient, it will release.
Nutrition
Calories: 285kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 129mg | Potassium: 168mg | Fiber: 2g | Sugar: 39g | Vitamin A: 332IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg