Prep Time | 10 minutes |
Cook Time | 240 minutes |
Servings |
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Ingredients
- 2 3 ounce packages raspberry gelatin
- 1/2 envelope unflavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 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 8 ounce package cream cheese
- 1/4 cup confectioners' sugar
- 2 Tbsp whipped cream
- 1/4 cup walnuts
Ingredients
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Instructions
- 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 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
- Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold. Serves 16