Cranberry Salad In Raspberry Jello With Cream Chee Recipes

Steps:

• 1. Chop cranberries in food processor until fine
• 2. Mix cranberries with sugar and let stand until sugar dissolves.
• 3. Add 2 cups of boiling water into jello, and stir until the jello dissolves.
• 4. Then add the 1 cup of cold water to the jello mixture.
• 5. Let stand until cooled
• 6. Drain pineapple and reserve the juice.
• 7. Add the pineapple, cranberries, and walnuts, and stir well.
• 8. Pour into 9x13 dish.
• 9. Chill to set.
• 10. With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
• 11. Spread over the top of the chilled gelatin.
• 12. Keep cold.

Steps:

• Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
• Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
• Whip cream and beat in cream cheese.
• In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour., In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

Steps:

• Mix jello with the two cups of boiling water till disolved.
• Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
• Let set in bowl or mold of choice.
• Blend the cream cheese, sour cream and sugar well.
• After jello has set, spread on top.

Steps:

• Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
• While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
• Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
• Add pineapple, pears, and pecans. Stir and serve.