Recipe courtesy of Paula Deen
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Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
16 servings
Level:
Easy
Total:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr
Yield:
16 servings
Level:
Easy

Ingredients

Topping:

Directions

Watch how to make this recipe.

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 a 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 bowl. Spoon into the center of the mold.

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