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Cranberry Gelatin Squares
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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 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
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |