Hermie’s Cherry Jello

A simple sweet jello recipe that I am sure will have you wanting more. It's a combination of cherry jello, cranberries, and sour cream.  The combination of the sweetness of the cranberries and the sourness of the sour cream makes this recipe a hit.   CandiAnne's Note: Hermie was my cousin's neighbor when I was a small child. She and her husband Art either never had children or were empty nesters, I was 9 and younger and I don't recall them ever talking about such things. I use to go over and ride a tricycle they had and play Pacheco on a machine Art had. I called them Aunt and Uncle but I always knew they weren't really. They were a very sweet old couple. Hermie taught me how to play cribbage though I don't recall any of it now.

• Difficulty: Easy
• Category: Dessert
• Cuisine: American
• Cooking Method: Boil, Mix it up

Ingredients

• 6 oz cherry jello ((170g in Baker's measurements))
• 2 cup boiling hot water ((473 in Baker's Measurements))
• 1 cup strained cranberry sauce mashed ((277g in Baker's Measurements))
• 1 pt sour cream ((400g In Baker's measurements))
• 1/4 cup chopped pecans ((37g in Baker's Measurements))

Instructions

1. Mix jello with the boiling hot water. Mix until the jello has completely dissolved.
2. Pour the liquid mixture in to a glass baking dish and allow the jello to thicken. About 1-2 hours
3. Remove the jello from the refrigerator and stir in the mashed cranberry sauce.
4. Place the jello back in the refrigerator and allow it to thicken and set. About 2-4 hours
5. Once the jello has set and thickened, spread the sour cream on top off the jello.
6. Sprinkle the chopped pecans on top of the sour cream. Place the jello back in the refrigerator for 24 hours.