Cranberry Salad Recipe
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Ingredients
- 2 (3 oz.) pkgs. cherry Jell-O (or raspberry or cranberry, if you can find it)
- 1 1/2 cups boiling water
- 1 (20 oz.) can crushed pineapple (do not drain the juice)
- 1 can whole cranberry sauce (a little less than 2 cups homemade cranberry sauce)
- 1 cup chopped pecans, divided
- 3/4 cup cranberry or apple juice
- TOPPING
- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup sour cream
Directions
- 1. Add both packets of Jell-O to the boiling water in a large bowl, stirring until completely dissolved.
- 2. Stir in the crushed pineapple (juice and all) and whole cranberry sauce, using the back of the stirring spoon to break up any chunks of cranberry sauce a bit against the side of the bowl.
- 3. Add in 3/4 cup of the chopped pecans and the cranberry or apple juice and stir to combine, then carefully pour into a 9x13-inch glass dish or jello mold and refrigerate until set, about 2 hours.
- TOPPING
- 1. In a medium bowl, beat the cream cheese on high speed with an electric mixer until smooth.
- 2. Add the powdered sugar and sour cream and mix well until completely combined, then spread over the top of the set Jell-O.
- 3. Sprinkle with remaining 1/4 cup of chopped pecans, then serve.
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