What's a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it. —Kristi Jo Chiles, Portsmouth, Rhode Island
Triple Cranberry Salad Mold
Triple Cranberry Salad Mold
Prep Time
20 min
Yield
10 servings
Ingredients
- 2 packages (3 ounces each) cranberry gelatin
- 3 cups boiling water
- 1 cup cranberry juice
- 6 ounces cream cheese, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 cup chopped walnuts
- 1 cup chopped celery
- 1 cup chopped fresh or frozen cranberries
Directions
- In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries.
- Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.
Nutrition Facts
1/2 cup: 218 calories, 14g fat (6g saturated fat), 9mg cholesterol, 56mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 5g protein.
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