Layered Cranberry Gelatin Salad Recipe

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Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. —Irma Senner, Dixmont, Maine
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

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

  1. 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.
  2. 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.
  3. 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

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