Mary Lou'S Jello Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. raspberry jello
1/4 c. red hots
2 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 c. finely diced celery
1 c. unpeeled apples, diced
1/2 c. chopped pecans
1 (16 oz.) carton sour cream

Preparation

Dissolve red hots in 1/2 cup boiling water (red hots usually don't dissolve entirely).
Use red hot-water plus boiling water to make 2 cups.
Dissolve jello.
Set until slightly thickened.
Break up cranberry sauce with fork.
Add celery, diced apples and pecans to jello mixture.
Spread half of jello mixture in a 9 1/2 x 13 1/2-inch pan.
Set until firm.
Spread with sour cream and top with remaining jello.
Set until firm.
Cut in squares and serve on lettuce leaf.
Yields 12 servings.