Festive Pumpkin Salad - cooking recipe

Ingredients

1 (3 oz.) sugar-free lemon gelatin
2 c. boiling water, divided
1 c. solid pack pumpkin
1 c. sour cream
1/2 tsp. grated lemon peel
1 c. whipping cream, whipped
1 (3 oz.) sugar-free raspberry gelatin
1 (16 oz.) can whole cranberry sauce

Preparation

Dissolve lemon gelatin in 1 cup boiling water.
Cool.
Stir in pumpkin, sour cream and lemon peel.
Mix well and chill until slightly thickened.
Fold in whipping cream.
Pour into 2 1/2-quart glass serving bowl.
Chill until almost set.
Dissolve raspberry gelatin in 1 cup boiling water.
Stir in cranberry sauce.
Chill until slightly thickened.
Stir in nuts and pour over pumpkin layer.
Chill until firm.
Yields 6 to 8 servings.