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Layered Cranberry Gelatin Salad Recipe

Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. —Irma Senner, Dixmont, Maine

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Layered Cranberry Gelatin Salad Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

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Ingredients

CRANBERRY LAYER:
1 package (3 ounces) cranberry or raspberry gelatin
1 cup boiling water
1 can (14 ounces) whole-berry cranberry sauce
LEMON LAYER:
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 package (3 ounces) cream cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed pineapple, undrained
1/2 cup heavy whipping cream, whipped
1 cup miniature marshmallows
2 tablespoons chopped pecans

Directions

In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set.
In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours.
Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set. Yield: 12 servings.

Originally published as Layered Cranberry Gelatin Salad in Country Woman Christmas Annual 2011, p45

Tips for Better Gelatin Salads

Always use canned or cooked pineapple in gelatin salads. Fresh pineapple and kiwifruit will prevent the salad from setting.

For easy removal of gelatin salads from the mold, moisten the interior of the mold with cold water, rub vegetable oil inside or coat with nonstick cooking spray before filling.

When unmolding a large gelatin salad, rinse the serving platter with cold water before turning the gelatin out. The moisture will allow the salad to be easily centered on the platter.

If your gelatin mixture sets too fast and you've passed the partially set step, place the bowl of gelatin in a pan of warm water and stir until the gelatin has softened. Chill again until the mixture is the consistency of unbeaten raw egg whites.