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Cranberry Salad
A layered cranberry and raspberry gelatin salad topped with a creamy pineapple and cream cheese layer, then finished with walnuts and dried cranberries. This family Thanksgiving favorite is a refreshing, dessert-like twist on cranberry sauce.
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Ingredients
- 1 can whole berry cranberry sauce
- 6 oz raspberry gelatin (1 large box)
- 8 oz cream cheese
- 1 can crushed pineapple (small can; can size and whether drained are not specified)
- walnuts (for topping; amount not specified)
- dried cranberries (Craisins, for topping; amount not specified)
- oil (for lightly oiling the 8 × 8-inch baking dish)
Steps
- 1
Lightly oil an 8 × 8-inch baking dish.
- 2
In a saucepan, heat the whole berry cranberry sauce with the raspberry gelatin, stirring until the gelatin has dissolved.
- 3
Pour the cranberry mixture into the prepared baking dish. Chill until firm; the source does not specify a chilling time.
- 4
Beat the cream cheese and crushed pineapple together until smooth and creamy.
- 5
Spread the cream cheese and pineapple mixture over the firm cranberry gelatin layer.
- 6
Sprinkle walnuts and dried cranberries over the top. Chill again until ready to serve.
- 7
Slice into squares to serve.
Notes
The source does not specify the can sizes for the cranberry sauce or pineapple, the topping amounts, whether the pineapple should be drained, or either chilling duration. Total time is an estimate and depends on chilling until firm.
Nutrition per serving
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