Frosted Cranberry Gelatin Salad Recipe

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Frosted Cranberry Gelatin Salad Recipe

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Covered with a fluffy white topping, squares of this fruity gelatin salad can be served as a side dish or dessert.
MAKES:
9-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
9-12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 1 package (6 ounces) lemon gelatin
  • 1 cup ginger ale, chilled
  • 1 can (16 ounces) jellied cranberry sauce
  • 1/2 cup chopped peeled tart apple
  • 1/2 cup chopped celery
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 envelope whipped topping mix
  • 1/2 cup chopped pecans, toasted

Directions

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. Pour into a small saucepan; bring to a boil. Carefully pour into a large bowl; stir in gelatin until dissolved. Add ginger ale. Refrigerate until syrupy, about 45 minutes.
Combine the cranberry sauce, apple, celery and reserved pineapple; fold into gelatin mixture. Transfer to a 9-in. square dish. Refrigerate until firm.
In a small mixing bowl, beat cream cheese and sugar until fluffy. Prepare whipped topping mix according to package directions; fork into cream cheese mixture. Spread over gelatin. Sprinkle with pecans. Yield: 9-12 servings.
Originally published as Frosted Cranberry Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p12

Nutritional Facts

3/4 cup: 265 calories, 11g fat (5g saturated fat), 21mg cholesterol, 102mg sodium, 41g carbohydrate (34g sugars, 1g fiber), 3g protein.

  • 1 can (8 ounces) crushed pineapple
  • 1 package (6 ounces) lemon gelatin
  • 1 cup ginger ale, chilled
  • 1 can (16 ounces) jellied cranberry sauce
  • 1/2 cup chopped peeled tart apple
  • 1/2 cup chopped celery
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 envelope whipped topping mix
  • 1/2 cup chopped pecans, toasted
  1. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. Pour into a small saucepan; bring to a boil. Carefully pour into a large bowl; stir in gelatin until dissolved. Add ginger ale. Refrigerate until syrupy, about 45 minutes.
  2. Combine the cranberry sauce, apple, celery and reserved pineapple; fold into gelatin mixture. Transfer to a 9-in. square dish. Refrigerate until firm.
  3. In a small mixing bowl, beat cream cheese and sugar until fluffy. Prepare whipped topping mix according to package directions; fork into cream cheese mixture. Spread over gelatin. Sprinkle with pecans. Yield: 9-12 servings.
Originally published as Frosted Cranberry Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p12

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