Cranberry and Cream Salad
Cranberry and Cream Salad
Wednesday, November 11th 2020, 5:03 pm
By:
News 9
Cranberry and Cream Salad
- 2 packages (3 ounces each) cranberry gelatin
- 2 cups boiling water
- 2 cups whole berry cranberry sauce
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
TOPPING:
- 1 (8 ounce) package cream cheese, room temperature
- 1 teaspoon vanilla
- 2 tablespoon powdered sugar
- 1 container Cool Whip
- ½ cup pecans, chopped
- Mix together the boiling water and gelatin till the sugar is dissolved.
- Stir in the cranberry sauce and crushed pineapple.
- Pour the gelatin mixture into a 9x13 casserole pan.
- Cover with plastic wrap and refrigerate for at least 2 hours or until completely set.
- To prepare the topping, beat together the cream cheese, vanilla and powdered sugar till smooth.
- Fold in the Cool Whip and then spread over the chilled and set gelatin.
- Top with chopped pecans.
- Cover and refrigerate for an additional 2 hours.
- Serve.
***Great recipe to make a few days before serving!
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