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Cranberry Gelatin Squares Recipe
Cranberry Gelatin Squares Recipe photo by Taste of Home

Cranberry Gelatin Squares Recipe

Read Reviews (2)
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Publisher Photo
This festive gelatin treat from Lucile Cline of Wichita, Kansas is full of cranberries, pineapple and pecans. It's a great recipe to serve on the holiday buffet table.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 cans (8 ounces each) crushed pineapple
  • 2 packages (3 ounces each) strawberry gelatin
  • 3/4 cup cold water
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/3 cup chopped pecans
  • 1 tablespoon butter
  • 1/2 cup cold milk
  • 1/2 cup heavy whipping cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (3 ounces) cream cheese, softened

Directions

  1. Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside.
  2. In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set.
  3. In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm.
  4. Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool.
  5. In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm. Yield: 12 servings.
Originally published as Cranberry Gelatin Squares in Taste of Home

Reviews for Cranberry Gelatin Squares(2)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 24, 2013

The topping is too stiff. Need to use more liquid/

MY REVIEW
Reviewed Nov. 25, 2013

My family loves this recipe.

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