Layered Cranberry Harvest Salad

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 ounces knox unflavored gelatin, 2 envelopes
• 3/4 cup sugar
• 1 1/2 cups boiling water
• 1 cup ginger ale, chilled
• 1 1/2 cups cranberries, ground
• 3 ounces knox unflavored gelatin, 3 envelopes
• 6 tablespoons sugar
• 1 1/4 cups boiling water
• 3 cups sour cream
• 2 1/2 cups lemon sherbet, softened
• 1 1/2 cups walnuts, chopped

Recipe

• 1 in a medium bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
• 2 stir in ginger ale and cranberries. turn into a 10 inch fluted tube pan. chill until almost set.
• 3 in a large bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
• 4 with a wire whisk, blend in sour cream and sherbet.
• 5 let stand until mixture is slightly thickened, about 1 minute.
• 6 fold in the walnuts. spoon onto almost set cranberry layer. chill until firm.
• 7 when ready to serve, put bundt pan into hot water and invert onto serving plate.
• 8 serve immediately or put back into the refrigerator until serving.