Ingredients:
- 2
3-ounce packages raspberry gelatins
- 1/2
envelope unflavored gelatin
- 1
8-ounce can crushed pineapple packet in its own juice
- 1
15-ounce can whole cranberry sauce
- 1/4
cup
finely chopped walnuts
- 1
cup
boiling water
- 1/2
cup
cold water
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Directions:
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Topping
1 8-ounce package of cream cheese
1/4 cup of powdered sugar
2 tablespoons of whipped cream
1/4 cup of walnuts
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 an hour before serving, invert the mold onto a serving platter and allow to sit at room temp. the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl, mix together. Add to center of mold.
Prep Time: 10 minutes
Inactive Prep Time: 4 hours
Difficulty: easy
Yield: 16 servings
PD & Friends, pg. 50
Recipe courtesy Paula Deen
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Printable View
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