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Cranberry Gelatin Salad

Print Recipe

Ingredients
  

Cranberry Gelatin

  • 6 Tbsp sheets gelatin
  • 1 1/2 cups boiling water
  • 20 ounces crushed pineapple don’t drain the juice
  • 1 can 14oz whole cranberry sauce
  • 1 cup pecans chopped
  • 3/4 cup cranberry or applejuice

Topping

  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 cup sour cream

Instructions
 

  • Soak the gelatin sheets in a bowl of cold water for 5 to 10 minutes.(About 1 cup, 250ml, cold water per sheet). Once soft, lift sheetsfrom the cold water. Add to the boiling water, stirring untilcompletely dissolved.
  • Stir in the crushed pineapple and whole cranberry sauce. Use aspoon to break up any cranberry chunks.
  • Add 3/4 cup of the chopped pecans, apple, or cranberry juice andstir to combine, then carefully pour into a 9x13 inch glass dish andrefrigerate until set about 2 hours.

Topping

  • In a medium bowl, beat the cream cheese on high speed with anelectric mixer until smooth.
  • Add the powdered sugar and sour cream and mix until wellcombined.
  • Spread cream cheese mixture over the top of gelatin and sprinklewith remaining chopped pecans.
  • Enjoy with friends & family.