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Ingredients4 h 35 m servings 260 cals
Original recipe yields 8 servings
- Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
- Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.
Per Serving: 260 calories; 4.9 g fat; 54.3 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 128 mg sodium. Full nutrition
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