Diabetic Cranberry Layer Salad - cooking recipe

Ingredients

2 (3 ounce) boxes sugar-free raspberry gelatin
2 cups hot water (one boiling)
1 cup whole berry cranberry sauce (reduced sugar or sugar-free if you can get them)
1 cup pecans, chopped
1 cup sour cream

Preparation

Mix cranberries and 1 cup hot water together in a blender and puree until smooth.
Dissolve Jello in the cup of boiling water. Stir the Jello and pecans into the cranberries. Pour half into an 8x8-inch pan. Chill in the freezer until firm, about 30 minutes.
Remove pan and spread with sour cream. Cover with remaining Jello. Chill until firm in refrigerator.