Cranberry-Pineapple Gelatin Salad

Total Time:
4 hr 10 min
Prep:
10 min
Inactive:
4 hr

Yield:
16 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 (3-ounce) packages raspberry gelatin
  • 1/2 envelope unflavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8-ounce) can crushed pineapple packet in its own juice
  • 1 (15-ounce) can whole cranberry sauce
  • 1/4 cup finely chopped walnuts
  • Topping:
  • 1 (8-ounce) package cream cheese
  • 1/4 cup confectioners' sugar
  • 2 tablespoons whipped cream
  • 1/4 cup walnuts
Directions

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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    This recipe is featured in:

    The Best Thanksgiving Side Dishes