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Cranberry Salad in Raspberry Jello with Cream Cheese Topping


1 lb fresh cranberries

1(20 ounce) can crushed pineapple

1⁄2cup walnut pieces (or amount as desired)

2 packages raspberry Jell-O gelatin

2 cups boiling water

1 cup cold water

1 3⁄4cups sugar

2(8 ounce) packages cream cheese


Pick over cranberries.

Chop cranberries in food processor until fine.

Mix cranberries with sugar and let stand until sugar dissolves.

Add 2 cups of boiling water into jello, and stir until the jello dissolves.

Then add the 1 cup of cold water to the jello mixture.

Let stand until cooled.

Drain pineapple and reserve the juice.

Add the pineapple, cranberries, and walnuts, and stir well.

Pour into 9x13 dish.

Chill to set.

With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.

Spread over the top of the chilled gelatin.

Keep cold.