Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. —Irma Senner, Dixmont, Maine
Layered Cranberry Gelatin Salad
Layered Cranberry Gelatin Salad
Prep Time
20 min
Yield
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
- 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.
Nutrition Facts
1 piece: 239 calories, 12g fat (5g saturated fat), 24mg cholesterol, 100mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 2g protein.
