| Christmas Cranberry Salad
One 13 1/2 ounce can of crushed pineapple
Water
Two 3 ounce packages of strawberry gelatin
3/4 cup of cold water
One 16 ounce can of jellied cranberry sauce
1/3 cup of chopped pecans
1 tablespoon of butter or margarine
TOPPING:
One 3 ounce package of vanilla instant pudding mix
1/2 cup of heavy cream
3/4 cup of cold milk
One 3 ounce package of cream cheese, room temperature |
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Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil. While liquid is boiling, remove from heat and stir in gelatin until dissolved. Add cold water and chill until it is like unbeaten egg whites. In medium-sized bowl, combine drained pineapple and cranberry sauce; stir into gelatin mixture. Pour into a 9 inch square cake pan. Chill until firm. Creamy Topping: Place pudding mix in small, deep bowl and prepare as directed on package, using 1 1/4 cups of liquid. (1/2 cup heavy cream and 3/4 cup milk). When mixed, add cream cheese and blend well. Meanwhile, heat oven to 350ºF. Place pecans and butter in shallow pan and bake for about 8 minutes, stirring occasionally until pecans are toasted. Cool nuts. When gelatin mixture is firm, spread creamy topping over top. Sprinkle pecans over topping. Chill 2-3 hours until firm. Using wet knife, cut salad into 9 squares. Decorate with salad greens. Christmas Cranberry Salad
3 ounce package of raspberry gelatin
1 cup of boiling water
1/2 cup of cold water
1 pound can of whole cranberry sauce
9 ounce can of crushed pineapple, drained
2 oranges, diced
Dissolve gelatin in boiling water. Stir in cold water; chill until slightly thickened. Stir in remaining ingredients, mix well. Pour into 1 1/2 quart mold; chill until set. |
