Cranberry Orange Salad

By SD296

Ingredients

• 1 11-ounce can mandarin orange sections
• 1 3-ounce package orange Jello
• 1 cup boiling water
• 1 8-ounce can jellied cranberry sauce
• 1 tablespoon lemon juice
• 1/3 cup chopped pecans
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 pint Cool Whip, thawed
• 1 cup miniature marshmallows

Preparation

Step 1

Drain oranges, reserving juice; set juice aside. Coarsely chop oranges. Dissolve gelatin in boiling water. Add cranberry sauce; beat with rotary beater until smooth. Stir in the 1 tablespoon lemon juice. Chill until partially set. Fold in oranges and pecans. Pour into an 8x8x2-inch dish. Chill until almost firm.

Meanwhile, in small saucepan, blend reserved mandarin orange juice into cornstarch. Cook and stir until misture is very thick and bubbly. Remove from heat; stir in the 2 tablespoons lemon juice. Cool to room temperature. Stir in the Cool Whip and marshmallows. Spread mixture evenly order cranberry layer. Chill until firm.

Cut into squares to serve.