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AuthorRetroRuth

From Lilly Wallace Cookbook, 1941

[cooked-sharing]

 4 tbsp butter
 2 cups graham cracker crumbs
 2 ½ cups cranberry sauce
1

Melt butter. Mix with crumbs. Line a square mold with wax paper. Place alternative layers of crumbs and sauce in mold, with crumbs on top. Pack solid.

2

Chill in refrigerator 3 hours or overnight. Unmold. Slice and serve with whipped or any desired ice cream
Yield: 6 servings

Ingredients

 4 tbsp butter
 2 cups graham cracker crumbs
 2 ½ cups cranberry sauce

Directions

1

Melt butter. Mix with crumbs. Line a square mold with wax paper. Place alternative layers of crumbs and sauce in mold, with crumbs on top. Pack solid.

2

Chill in refrigerator 3 hours or overnight. Unmold. Slice and serve with whipped or any desired ice cream
Yield: 6 servings

Notes

Cranberry Cold Cake

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