Cranberry-Pineapple Gelatin Salad

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

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

Ingredients

• 2 (3 ounce) packages raspberry gelatin powder
• 0.5 (8 ounce) envelope unflavored gelatin
• 1  cup boiling water
• 1⁄2 cup cold water
• 1 (8 ounce) can crushed pineapple with juice
• 1 (15 ounce) can whole berry cranberry sauce
• 1⁄4 cup  finely chopped walnuts

• Topping

• 1 (8 ounce) package cream cheese
• 1⁄4 cup confectioners' sugar
• 2  tablespoons  whipped cream
• 1⁄4 cup 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.