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Frosted Cranberry Salad Recipe

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This recipe for Frosted Cranberry Salad, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane (Minnegan) Sanchez
Added: Sunday, March 30, 2008


1 8 1/2oz. can - Crushed Pineapple
1 #1 can - Whole Cranberry Sauce
2 3 oz. pkg. - Raspberry Jello(straight from box)
1 8 oz. pkg. - Cream Cheese (softened)
2 Tblsp. - Mayonnaise
1 c. - Heavy Cream (whipped)
1/2 c. - Walnuts (coarsely chopped)
1 - Granny Smith Apple (cored, peeled, & chopped)
Lettuce for Serving

Make this salad a day or two ahead of serving!
Drain pineapple and cranberry sauce liquids into a 2 cup glass measuring cup and add enough water to make 2 cups of liquid. Set the drained fruits aside.
Pour the 2 cups.of juices into a pan...over medium heat bring to a boil. Sprinkle the jello into the hot juices and stir to dissolve completely. Pour into a bowl and chill just until it begins to "set".
Meanwhile, whip cream until peaks form and refrigerate.
In a medium bowl, beat together the cream cheese and mayo until "fluffy". Gradually add the jello and mix to combine. FOLD the whipped cream into this mixture.
Refrigerate 1 1/2 cups of this mixture for later use.
To the remaining, add the drained canned fruits, the nuts, and the apple. Pour this into a dish that's approximately 7"x11"x1 1/2".
Refrigerate just until the surface sets. Then "frost" top with the reserved cream cheese/jello mixture.
Wrap tightly and freeze. Remove from freezer 1 hour before serving and cut into squares.
Place a lettuce leaf on each serving plate and top with a square of the salad.

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Personal Notes:
Personal Notes:
A make ahead, "picture perfect" salad...one of my mother's recipes! Just after Mary Kay & Paul got engaged, Mom invited her and her parents for dinner. Mary Kay doesn't remember what else was served for dinner that day, but she does remember this salad!




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