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Frosted Cranberry Salad Recipe

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Covered with a fluffy white topping, squares of this fruity gelatin salad can be served as a side dish or dessert.

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9-12 Servings
Prep: 30 min. + chilling

Ingredients

1 can (8 ounces) crushed pineapple
2 packages (3 ounces each) lemon gelatin
1 cup ginger ale, chilled
1 can (14 ounces) jellied cranberry sauce
1/2 cup chopped peeled tart apple
1/2 cup chopped celery
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 envelope whipped topping mix (Dream Whip)
1/2 cup chopped pecans, toasted

Directions

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. Pour into a small saucepan; bring to a boil. Carefully pour into a large bowl; stir in gelatin until dissolved. Add ginger ale. Refrigerate until syrupy, about 45 minutes.
Combine the cranberry sauce, apple, celery and reserved pineapple; fold into gelatin mixture. Transfer to a 9-in. square dish. Refrigerate until firm.
In a small bowl, beat cream cheese and sugar until fluffy. Prepare whipped topping mix according to package directions; fork into cream cheese mixture. Spread over gelatin. Sprinkle with pecans. Yield: 9-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 265 calories, 11 g fat (5 g saturated fat), 21 mg cholesterol, 102 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Frosted Cranberry Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p12

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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