Three Layer Cranberry Salad Recipe

• 1 pkg. (3 ounce.) raspberry Jello
• 2 c. boiling water
• 1/4 c. cool water
• 1 pkg. (3 ounce.) lemon Jello
• 1/2 c. cool water
• 1 c. lowfat sour cream
• 1 can (8 ounce.) whole berry cranberry sauce
• 1 c. diced orange sections, liquid removed
• 1/4 c. minced celery

1. Dissolve raspberry Jello in 1 c. boiling water.
2. Measure 1/4 c. and add in 1/4 c. cool water.
3. Pour into 9 x 5 inch loaf pan or possibly individual molds.
4. Refrigeratetill set but not hard, about 20 to 30 min.
5. Dissolve lemon flavor Jello in remaining boiling water.
6. Add in 1/2 c. cool water and refrigeratetill slightly thickened.
7. Blend in lowfat sour cream.
8. Spoon carefully into pan over clear layer.
9. Refrigeratetill set but not hard, about 30 min.
10. Blend cranberry sauce into remaining raspberry gelatin; refrigeratetill thickened.
11. Mix in oranges and celery.
12. Spoon into pan.
13. Refrigeratetill hard, about 4 hrs.
14. Unmold; Garnish, if you like.

raspberry jello, boiling water, water, lemon jello, water, sour cream, cranberry sauce, orange sections, celery

Taken from cookeatshare.com/recipes/three-layer-cranberry-salad-51298 (may not work)