Layered Cranberry Salad Recipes

Steps:

• In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
• Pour cranberry sauce into separate bowl; stir to break up any large chunks.
• In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.

Steps:

• In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

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:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

Steps:

• Layers -- First layer, lettuce. Second layer, pears. Third layer, cranberries. Fourth layer, feta. Fifth layer, walnuts. Repeat.
• Garnish -- If you want you can garnish with a few thin slices of pears on top.
• Drizzle with the vinaigrette and enjoy!

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set., Meanwhile, in a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate until set., In a large bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread filling over crust. , Fold oranges into gelatin mixture; spoon over cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping.

Steps:

• Cranberry Layer: Combine gelatin and cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Add cranberry.
• sauce, pineapple, walnuts and lemon juice. Mix well. Pour mixture into lightly oiled 3-quart baking dish. Refrigerate until firm.
• Chicken Layer: Combine gelatin and 1/4 cup cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Blend in mayonnaise, remaining 1/2 cup cold water, lemon juice and salt. Add the chicken, celery and parsley. Stir to mix.
• Pour chicken mixture over the firm cranberry layer. Refrigerate until firm. To serve, cut into squares.