- Dec 12, 2002
- 35,550
- 6,423
- Country
- United States
- Faith
- Christian
- Marital Status
- Widowed
1 81/2 oz. can crushed pineapple
1 1-lb. can whole cranberry sauce
2 (3 oz.) pkgs. raspberry gelatin
1 (8 oz.) pkg. cream cheese
2 tblsp. salad dressing (Miracle Whip)
1 c. heavy cream, whipped
1/2 c. nuts, chopped
1 tart apple, peeled and chopped
Drain fruit, reserving liquid. Add water to make 2 cups. Bring to boil. Dissolve gelatin in hot liquid. Chill until partially set.
Beat softened cream cheese and dressing together until fluffy. Gradually beat in gelatin; fold this mixture into whipped cream. Set aside 1 1/2 c.
of this mixture. Add drained fruit, nuts and apple to remaining cheese gelatin mixture. Pour into 12 x 7 1/2 x 2" glass dish and refrigerate until surface
sets, about 20 minutes.
Frost with reserved topping; refrigerate several hours. (Salad may be frozen. Move from freezer to refrigerator 1 hour before serving.) Makes 12 servings.
~from Farm Journal~
1 1-lb. can whole cranberry sauce
2 (3 oz.) pkgs. raspberry gelatin
1 (8 oz.) pkg. cream cheese
2 tblsp. salad dressing (Miracle Whip)
1 c. heavy cream, whipped
1/2 c. nuts, chopped
1 tart apple, peeled and chopped
Drain fruit, reserving liquid. Add water to make 2 cups. Bring to boil. Dissolve gelatin in hot liquid. Chill until partially set.
Beat softened cream cheese and dressing together until fluffy. Gradually beat in gelatin; fold this mixture into whipped cream. Set aside 1 1/2 c.
of this mixture. Add drained fruit, nuts and apple to remaining cheese gelatin mixture. Pour into 12 x 7 1/2 x 2" glass dish and refrigerate until surface
sets, about 20 minutes.
Frost with reserved topping; refrigerate several hours. (Salad may be frozen. Move from freezer to refrigerator 1 hour before serving.) Makes 12 servings.
~from Farm Journal~
