Cranberry Souffle Salad

• 2 1/2 c. orange juice
• 16 oz. can whole cranberry sauce
• 6 oz. pkg. raspberry flavored gelatin
• 1 1/2 c. whipping cream

1. In
2. a saucepan, combine 1 1/4 cups of the orange juice, cranberry
3. sauce
4. and gelatin.
5. Cook and stir over medium heat until
6. gelatin
7. dissolves.ttir
8. in
9. remaining
10. orange juice. Transfer
11. to
12. medium
13. mixing
14. bowl.
15. Apply a seal; chill until partially
16. set
17. (consistency
18. of an unbeaten egg white).
19. In a small
20. mixing
21. bowl,
22. beatthipping cream to soft peaks; fold into
23. gelatin mixture.
24. Apply seal;
25. refrigerate until mixture mounds.
26. Pour
27. into the gel-ring mold.
28. Apply seal; chill 4 to 6 hours or until set.
29. To unmold salad, immerse mold into warm water for 20 to 30 seconds; do not melt gelatin.temove large seal; center
30. an inverted serving plate over mold.
31. Carefully lift
32. off inner
33. salad
34. withtrangetedges and garnish with orange leaves,
35. if desired.
36. Garnish outer edge of salad with additional whipped cream and cranberries, if desired.takes 8 to 10 servings.

orange juice, cranberry sauce, raspberry flavored gelatin, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006967 (may not work)