Cranberry-Pineapple Gelatin Salad

Submitted by Vseward Chef-V

"Recipe courtesy Paula Deen I made this for thanksgiving and it was scrumptous"

 

• Ready In: 4hrs 15mins
• Ingredients: 11
• Serves: 10

ingredients

• 2 (170.09 g) package raspberry gelatin powder
• 113.39 g envelope unflavored gelatin
• 236.59 ml boiling water
• 118.29 ml cold water
• 226.79 g can crushed pineapple with juice
• 425.24 g can whole berry cranberry sauce
• 59.14 ml finely chopped walnuts

• Topping

• 226.79 g package cream cheese
• 59.14 ml confectioners' sugar
• 29.58 ml whipped cream
• 59.14 ml walnuts, chopped

directions

1. Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
2. 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.
3. 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.
4. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
5. 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.
6. Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

Reviews

[Kathy P.]

Make this every year for my family. Use the juice from pineapple and can add orange juice for more flavor (instead of water). I omit the confectioners sugar and add 1 cup sour cream with cream cheese only. Not so sweat and makes a great side for your turkey and trimmings. Top with chopped walnuts or grated orange rind for flavor/color.

 

[appleydapply]

This was delicious and beautiful. It was sweeter than my usual recipe which uses fresh cranberries. The creamy filling was great and made it look special. Chef-V had suggested putting the filling in a zipper-top baggie and cutting off a corner to squeeze the filling into the middle. This was a neat way to do it, but we also still smoothed the top with a knife. This would serve more easily if you put it back in the fridge for a while after unmolding & filling - we had a hard time cutting a nice-looking piece when it was just finished. Thanks for sharing a great holiday recipe; I have added it to my holiday favorites!