Cranberry Gelatin Squares
Taste of Home
This festive gelatin treat from Lucile Cline of Wichita, Kansas is full of cranberries, pineapple and pecans. It's a great recipe to serve on the holiday buffet table.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 2 cans (8 ounces each) crushed pineapple
- 2 packages (3 ounces each) strawberry gelatin
- 3/4 cup cold water
- 1 can (16 ounces) jellied cranberry sauce
- 1/3 cup chopped pecans
- 1 tablespoon butter
- 1/2 cup cold milk
- 1/2 cup heavy whipping cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (3 ounces) cream cheese, softened
Directions:
Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside.
In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set.
In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm.
Place pecans and butter in a shallow baking pan. Bake at 350° for 8 minutes or until golden brown, stirring occasionally; cool.
In a small bowl, whisk the milk, cream and pudding mix for 2 minutes. In a small mixing bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm. Yield: 12 servings.