Cranberry Cream Salad

• 1 cup boiling water
• 1 (3 ounce) package cherry gelatin
• 1 (16 ounce) can whole berry cranberry sauce
• 12 cup diced celery
• 14 cup golden raisin
• 1 cup fat free sour cream or 1 cup yogurt

1. Pour boiling water over gelatin in medium bowl; stir untl dissolved.
2. Cool; refrigerate until syrupy, about 20 minutes.
3. Stir in cranberry sauce, celery and raisins.
4. Fold in sour cream.
5. Pour into 1 quart mold.
6. Refrigerate until firm - 2-3 hours or overnight.
7. To unmold, dip mold briefly in warm water; loosen edge of gelatin with tip of sharp knife.
8. Unmold onto a serving platter.

boiling water, cherry gelatin, cranberry sauce, celery, golden raisin, sour cream

Taken from www.food.com/recipe/cranberry-cream-salad-390680 (may not work)