Ingredients: |
Ingredients: 1 can of crushed pineapple, I prefer in juice as opposed to syrup, but either will work.
6 oz lemon Jell-O
3 oz strawberry Jell-O
10 oz of ginger-ale
1# fresh cranberries
1 large orange
2-cups frozen strawberries
1 cup pecans
4 or 5 stalks of celery
1 to 1 ½ cups sugar
2 large packages cream cheese, softened
1 large or 2 small packages Cool Whip
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Directions: |
Directions:A. Run through a coarse grinder the following fruits:
1# fresh cranberries
1 large orange seeded but NOT peeled.
2-cups frozen strawberries
4 or 5 stalks of celery, do last and cut into ½ or smaller pieces to break up the strings or the grinder may clog.
Stir in the following:
1 can crushed pineapple, drained ( reserve juice for gelatin - see below)
1 cup pecans chop well, grinding is a bit too fine.
1 to 1 ½ cups sugar
Chill fruit mixture while preparing gelatin.
B. Prepare gelatin:
Drain juice from 1 can of crushed pineapple; Add water to juice to make 1 ½ cups. Bring to a boil.
Stir in 6 oz lemon Jell-O and 3 oz strawberry Jell-O, boil until clear; remove from heat and allow to cool.
Carefully stir in 10 oz of ginger-ale.
Chill until partially set about 30 minutes in fridge.
C. Combine gelatin and fruit mixture. Pour into a ring mold, chill until set.
D. Turn mold out onto plate. Fill center with topping, chill until served.
Topping:
2 large packages cream cheese, warm to room temperature and whip to soften.
Add 1 large or 2 small packages Cool Whip
I also have used a ratio of 1 cream cheese to 1 cool whip still comes out fine! |
This recipe for Cranberry Gelatin Salad is from