Frosted Cranberry Salad Recipe

 Frosted Cranberry Salad Recipe Frosted Cranberry Salad Recipe photo by Taste of Home Rating 0

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—Carolyn Sellers, York, Pennsylvania

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Frosted Cranberry Salad Recipe
  • Prep: 30 min. + chilling
  • Yield: 8 Servings
    •
30 30

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1 envelope unflavored gelatin
  • 1 package (3 ounces) cherry gelatin
  • 1 cup chilled ginger ale
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 package (8 ounces) cream cheese, softened
  • 1 envelope whipped topping mix (Dream Whip)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 8 pecan halves, toasted
  • 8 fresh cranberries

Directions

  • Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set.
  • Whisk in the pineapple and cranberry sauce. Transfer to an 11-in. x 7-in. dish coated with cooking spray. Refrigerate until set.
  • In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry. Yield: 8 servings.

Originally published as Frosted Cranberry Salad in Country Extra November 2004, p49

Tip

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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