Frosted Cranberry Salad
—Carolyn Sellers, York, Pennsylvania8 ServingsPrep: 30 min. + chilling
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