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Cranberry-Pineapple Gelatin Salad Recipe

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

Barbara Lawrie
Added: Saturday, January 5, 2008


2 (3oz) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8oz) can crushed pineapple in juices
1 (15oz) can whole cranberry sauce
1/4 cup finely chopped walnuts.

1 (8oz) pkg. cream cheese
1/4 cup confectioners sugar
2 tbsp. whipped cream
1/4 cup walnuts, chopped

Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for
2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with metal spoon until all ingredients
are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

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 walnuts in a bowl. Spoon in the center of the mold.




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