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Print this Recipe    Jello 30

Cran-Raspberry Pecan Jello

1 1/4 cups boiling water
6 ounce package raspberry jello
1 can cranberry or cran-rasberry sauce
3/4 cup cold water
4-ounce can crushed pineapple, undrained
1 cup chopped pecans
3 to 4 cups miniature marshmallows
1 cup sour cream
8-ounce package cream cheese

In a medium saucepan, bring water to a boil. Then add raspberry
jello, and cran berry sauce. Reduce heat and stir until jello and
cranberry sauce are dissolved.

Remove from heat and add: cold water, crushed pineapple, and chopped
pecans. St ir well. Pour mixture into a 9X13 cake pan and pour
marshmallows on top. Dunk ma rshmallows into jello mixture to coat.
Place mixture into refrigerator until the jello sets. While waiting
for jello mixture to set, prepare topping.

Whip together, or use mixer to combine sour cream and cream cheese.
Refrigerate. After jello has set, frost the top with cream cheese
mixture.

Decorate the top of cream cheese mixture with chopped pecans,
colored sugar, or both.

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