Total Time
7mins
Prep 7 mins
Cook 0 mins

This white-capped cranberry salad is the perfect acompaniment to your holiday meal. Land-O-Lakes Cookbook.

Ingredients Nutrition

Directions

  1. in large bowl dissolve gelatin in boiling water, set aside. in 5cup blender container blend cranberries, half at a time on high speed, stopping blender frenquently to scrape sides until well chopped, 1 to 2 minutes.
  2. stir cranberries and remaining gelatin ingresients into dissolved gelatin mixture.
  3. pour into 13x9 pan, cover and refrigerate until firm, 6 hours or overnight.
  4. in small mixer bowl beat cream cheese at medium speed, scraping bowl often until light and fluffy.
  5. scrape cheese off beaters, add whipping cream, beat at low speed until mixed. increase speed to high. continue beating, scraping bowl often until stiff peaks form.
  6. by hand fold in marshmallows, spread over firm cranberry gelatin.
  7. refrigerate at least 1 hour. cut into squares. if desired, garnish with orange slices or zest of orange peel and sugared cranberries.