Servings: 12
Ingredients
- 1 pkt (6 ounce) raspberry gelatin
- 1 1/2 c. Boiling water
- 1 can (20 ounce) crushed pineapple, including liquid
- 1 can (16 ounce) whole cranberry sauce
- 3/4 c. Port wine or possibly sweet sherry
- 1 c. Minced pecans
- 1 c. Lowfat sour cream
- 8 ounce Cream cheese, softened
- 1/2 c. Sugar
Directions
- In a bowl, dissolve gelatin in boiling water. Stir in pineapple, including liquid, cranberry sauce, and wine. Refrigeratetill mix begins to thicken.
- Mix in pecans; pour into 9 X 13 square pan. Refrigeratetill hard. In small bowl with electric mixer, beat lowfat sour cream with cream cheese and sugar.
- Spread over gelatin and chill.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 194g | |
Recipe makes 12 servings | |
Calories 302 | |
Calories from Fat 120 | 40% |
Total Fat 13.85g | 17% |
Saturated Fat 6.16g | 25% |
Trans Fat 0.0g | |
Cholesterol 31mg | 10% |
Sodium 92mg | 4% |
Potassium 154mg | 4% |
Total Carbs 40.99g | 11% |
Dietary Fiber 1.3g | 4% |
Sugars 37.38g | 25% |
Protein 2.27g | 4% |
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