Cranberry Salad Aka Thanksgiving Pink Stuff Recipes

Steps:

• 1. Empty the cranberries and pineapple into a sieve and strain out the liquid. You may have to stir up the fruit and press on it to get all the liquid.
• 2. Put the liquid into a measuring cup and fill to 2 cups with water. Boil the liquid. and mix it with the two packages of Jello.
• 3. Allow the jello to partially set for about 45 minutes. It should not be hard, if you stick a finger in the jello it should come out coating you finger with no lumps.
• 4. About 15 minutes prior to taking the jello out of the fridge, mix the left over cranberries and pineapple with the apple chunks and walnuts.
• 5. In a separate bowl whip the cream cheese until it is easily stirred and them add the cool whip. Dump in the partially set jello and mix well. It's ok if there are cheese chunks it adds to the overall presentation.
• 6. Fold in the fruit and walnut mixture and transfer to a presentation bowl. (We put it in a beautiful blue pie plate.) Refrigerate for at least 3 hours until set, but it always tastes better if you make it the day before.

Steps:

• 1. Strain pineapple & reserve liquid. Add enough water to make 1 cup. Bring this to a boil in saucepan and dissolve jello in hot liquid. Add 1 cup COLD water and chill until thick but not set.
• 2. Add remaining ingredients to thickened jello and pour into a 2 quart mold. Chill until firm.

Steps:

• The day before serving, cook cranberries in water over low heat until soft.
• Add sugar and mash.
• Add chopped nuts.
• Stir, cover and refrigerate overnight.
• About 4 hours before serving, add the fruit cocktail.
• Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
• Add bananas to fruit mixture.
• Gently fold whipped cream into fruit mixture until well blended.
• Serve immediately.
• Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!

Steps:

• In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight., To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Steps:

• Blend softened cream cheese, mayonnaise and sugar.
• Add pineapple, cranberry sauce and nuts. Whip cream and fold into mixture.
• Pour into a mold or loaf pan that has been sprayed with vegetable spray or lined with plastic wrap.
• Freeze.
• To serve: let stand for 15 minutes, turn out on bed of lettuce and slice as needed.
• Unused portion may be returned to freezer and kept for a few weeks.

Steps:

• Mix water and jello in a blender add sour cream and cranberry sauce blend until smooth.
• put in refridgerator until set.

Steps:

• Using a food processor, grind cranberries, orange and peel of orange, and walnuts till coarse.
• In large mixing bowl mix together cranberries, walnuts, orange and pineapple.
• Place in refrigerator for at least 3 hours.
• Two hours before mix is chilled make cherry Jell-O according to package directions.
• Fold Jell-O into the cranberry mixture.
• Chill till dinner is ready or best chilled overnight.