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Cran-Raspberry Gelatin Salad Recipe

Photo by: Taste of Home

When I misplaced my recipe for cranberry salad, I created my own. My daughter likes it so much and asks me to make it often.

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12-16 Servings
Prep: 25 min. + chilling

Ingredients

2 packages (3 ounces each) cranberry gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1 package (12 ounces) frozen raspberries, thawed and drained
1 cup ginger ale
1 can (8 ounces) crushed pineapple, drained
1/3 cup chopped pecans
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 cups miniature marshmallows
Additional whipped topping

Directions

In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set.
Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 176 calories, 9 g fat (6 g saturated fat), 16 mg cholesterol, 58 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

Cran-Raspberry Gelatin Salad published in Country Extra January 2004, p51

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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