Shelly's Recipe

CRANBERRY-PINEAPPLE GELATIN SALAD

Category: Jello

2 (3 oz) pkg raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8 oz) can crushed pineapple packet in its own juice
1 (15 oz) can whole cranberry sauce
1/4 cup finely chopped walnuts
Topping:
1 (8 oz) pkg cream cheese
1/4 cup confectioners’ sugar
2 tbsp whipped cream
1/4 cup walnuts

Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.

In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water.

Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold. Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.