Tidewater Basketry Guild Recipes

TBG Chef Laura White

Cranberry Salad

1 ¼ Cup boiling Water

1 6 Oz. raspberry jello

1 10 Oz. f rozen u nsweet ened w hole s trawberries

1  10 Oz. F rozen Unsweetened  w hole raspberries

1  16 Oz. can w hole b erry c ranberry s auce

1   8 Oz. crushed pineapple  (well drained)

Mix water and jello until dissolved.  Add fruit.  Mix well.

Refrigerate for 4 hours until set.

Top with:

1  2 oz. cream cheese

1  cup powdered sugar

1 ½ cups Cool Whip

Beat cream cheese and sugar until smooth.  F old in Cool Whip. 

If the topping is too thick to spread, whip in a little additional cool whip.