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Frosted Cranberry Salad

Frosted Cranberry Salad
Covered with a fluffy white topping, squares of this fruity gelatin salad can be served as a side dish or dessert.
9-12 ServingsPrep: 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.
© Taste of Home 2013

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Frosted Cranberry Salad (continued)

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.
© Taste of Home 2013