 
| THANKSGIVING DAY SALAD
2 cups of water
1 (6 oz.) package of strawberry gelatin
1 (10 oz.) package of frozen strawberries, thawed
1 (16 oz.) can of whole cranberry sauce
1/2 cup of chopped pecans
8 leaves lettuce
1 (3 oz.) package of cream cheese, softened
1 cup of sour cream
1/3 cup of white sugar
1 tablespoon of lemon juice |
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Boil the water and combine with the strawberry gelatin mix in a medium bowl. Mix in the strawberries, cranberry sauce and pecans. Transfer to a 2 quart mold. Chill in the refrigerator 6 to 8 hours, or overnight. Place the molded gelatin mixture on a serving plate and surround the base with lettuce leaves.
In a medium bowl, mix the cream cheese, sour cream, sugar and lemon juice with an electric mixer until well blended. Use this mixture as a topping for each serving of salad. |
