Cranberry Gelatin Squares |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This festive gelatin treat from Lucile Cline of Wichita, Kansas is full of cranberries, pineapple and pecans. It's a great recipe to serve on the holiday buffet table. Ingredients:
2 cans (8 ounces each) crushed pineapple |
2 packages (3 ounces each) strawberry gelatin |
3/4 cup cold water |
1 can (14 ounces) jellied cranberry sauce |
1/3 cup chopped pecans |
1 tablespoon butter |
1/2 cup cold milk |
1/2 cup heavy whipping cream |
1 package (3.4 ounces) instant vanilla pudding mix |
1 package (3 ounces) cream cheese, softened |
Directions:
1. Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside.
2. In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set.
3. In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm.
4. Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool.
5. In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm. Yield: 12 servings.
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