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Add a photoServings: 4
Ingredients
- 1 pkg. cherry Jello
- 1 c. boiling water
- 1 can cranberry sauce (2 c.)
- 1/2 c. pecan halves
Directions
- Dissolve Jello in water. Add in cranberry sauce. (I generally put sauce through sieve, as it will dissolve better). Refrigeratetill mix begins to congeal. Add in nuts. Pour in mold. Refrigeratetill hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 41 | 13% |
| Total Fat 4.92g | 6% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 62mg | 2% |
| Total Carbs 70.65g | 19% |
| Dietary Fiber 1.9g | 6% |
| Sugars 67.76g | 45% |
| Protein 2.52g | 4% |
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