Cranberry-Whipped Cream Salad

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READY IN: 2hrs 15mins
SERVES: 6-12
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain pineapples; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set (consistency of unbeaten egg white). Fold in orange sections, pineapple. Whip cream until soft peaks form; fold into fruit mixture. Pour into 6- cup mold or individual dishes. Chill to set. Garnish with frosted fruit.
  • Frosted Fruit:.
  • Break grapes into small cluster. Dip into beaten egg whites. Drain; dip in sugar to oat. Place on rack to dry for 2 hours.
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