Printable | Taste of Home

Cranberry Gelatin Squares

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

Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough
water to measure 1 cup. Set pineapple aside. In a small saucepan

Printed from tasteofhome.com Oct 14, 2008

-----------------------Fold------------------------

Cranberry Gelatin Squares cont.

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.