Prep Time
45 Mins
Chill Time
2 Hours
Yield
Makes 6 servings
Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins

How to Make It

Step 1

Stir together gelatin and 3/4 cup boiling water until gelatin dissolves. Stir in cranberry sauce until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple, and pecans.

Step 2

Spoon mixture into 6 lightly greased 2/3-cup molds or custard cups; cover and chill until firm.

Step 3

Unmold onto lettuce leaves. Stir together sour cream and mayonnaise; dollop over each salad.

Step 4

Note: Salad may be prepared in a 5-cup mold.

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