Servings: 16 servings
Prep Time: 4 hours 10 min
1 15-ounce can whole cranberry sauce
1/4 cup finely chopped walnuts
1/2 envelope unflavored gelatin
1 8-ounce can crushed pineapple packet in its own juice
2 3-ounce packages raspberry gelatins
1 cup boiling water
1/2 cup cold water
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.
PD & Friends, pg. 50
Recipe courtesy Paula Deen
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!