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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cranberry-Pineapple Gelatin Salad Recipe

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This recipe for Cranberry-Pineapple Gelatin Salad is from Maggie & Ian McClearn, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (3 oz) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 c. boiling water
1/2 c. cold water
1 (8 oz) can crushed pineapple packed in its own juice
1 (15 oz) can whole cranberry sauce
1/4 c. finely chopped pecans

Topping:
1 (8 oz) package cream cheese
1/4 c. powdered sugar
2 tbps. whipped cream
1/4 c. pecans
Directions:
Directions:
Spray a 4-cup gelatin mold or a 9-inch square pan with PAM. In a medium glass mixing bowl, combine the raspberry gelatin and the unflavored gelatin. Add 1 cup boiling water and stir continuously for 2 minutes, until gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and pecans. Stir until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

If you are using a Jello Mold: About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold. Combine cream cheese, powdered sugar, whipped cream and pecans in bowl; spoon into the center of the mold.

If you are using a square pan: Combine cream cheese, powdered sugar, whipped cream and pecans in bowl; spoon into the top of the salad and spread.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min.

 

 

 

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