Cranberry Gelatin Squares Recipe
- 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
- 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.
1 serving: 255 calories, 10g fat (5g saturated fat), 25mg cholesterol, 189mg sodium, 41g carbohydrate (34g sugars, 1g fiber), 3g protein .
Reviews for Cranberry Gelatin Squares
"The topping is too stiff. Need to use more liquid/"
"My family loves this recipe."
"Somehow it was both too sweet AND too tart. It actually had an off taste as if an artificial sweetener had been used, but I checked if I had accidentally used a non sugar jello, and that wasn't the case. The Christmas Cranberry Salad (w/ a photo very similar to this photo) is Waaay better."
"Somehow it is too sweet AND too tart. It actually had a weird taste to it, like an artificial sweetener had been used. I checked and that wasn't the case."
"Although I liked the idea, having a light and refreshing holiday dessert after the heaviness of the Thanksgiving feast, I felt that this good but way too sweet. I wanted to reduce the amount of sugar, so I used sugarfree gelatin. I think next time I might make it with a single package of the flavored gelatin and a packet of unflavored. Also, the pudding/cream cheese topping came out very stiff and was hard to spread on top of the firmed up gelatin. In the future, I will just make some sweetened whipped cream to dollop on top of each serving."
"My family really likes this recipe. We tried it last year for Thanksgiving and are making it again this year!"