Congealed cranberry salad
Last updated 6/12/2012 1:17:34 AM. Recipe ID 48001. Report a problem with this recipe.
Title: Congealed cranberry salad
Yield: 10 Servings
1 cn (15.5-oz) crushed pineapple
1 pk (6-oz) lemon gelatin
1 Bottle (7-oz) gingerale
1 cn (16-oz) jellied cranberry
1 ct (9-oz) Cool Whip
1 pk (8-oz) cream cheese;
1/2 c Chopped pecans
1 tb Butter or oleo
Drain pineapple, reserving juice. Add enough water to juice to make
one cup; heat to boiling. Dissolve gelatin in hot liquid and cool.
Gently stir in gingerale. Chill until partially set. Blend pineapple
and cranberry sauce. Fold into gelatin mixture. Turn into 9x9x2 inch
dish. Chill until firm. Whip cream cheese until softened; fold in
Cool Whip. Spread over gelatin. Toast pecans in butter in 350 degree
oven about 10 minutes. Sprinkle over salad when ready to serve.
Serves 10 or 12.
From . Downloaded from Glen's MM Recipe
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