"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Congealed Salad - Cranberry Holiday Salad Recipe

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This recipe for Congealed Salad - Cranberry Holiday Salad, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, October 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 3-ounce package strawberry, raspberry or cherry jello
1 - 8-ounce can crushed pineapple, reserve juice
1 - 16-ounce can of whole cranberry sauce
1/2 cup pecans, chopped
1/2 cup celery, optional
1 large apple, diced, optional

Topping: (optional)
2 cups whipped topping
1 - 8-ounce cream cheese, softened
1/2 cup pecans

Directions:
Directions:
Dissolve jello in 1/2 cup of hot water; stir to completely dissolve. Combine reserved pineapple juice and enough hot water to make 1 cup. Add to jello and stir thoroughly. Add crushed pineapple. Break up cranberry sauce and add to jello. Refrigerate to a soft set (about 1 hour).
Fold in nuts, celery and apple. Place in 9X13-inch dish and refrigerate until firm. May double recipe.

Optional: Spray a mold with vegetable spray and refrigerate jello until firm. Un-mold in warm water after firmly set.

Topping: (optional)
Blend together cream cheese and whipped topping. Spread on top of gelatin. Add nuts in topping or on top.

 

 

 

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