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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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—Carolyn Sellers, York, Pennsylvania Ingredients:
1 can (20 ounces) crushed pineapple |
1 envelope unflavored gelatin |
1 package (3 ounces) cherry gelatin |
1 cup chilled ginger ale |
1 can (14 ounces) jellied cranberry sauce |
1 package (8 ounces) cream cheese, softened |
1 envelope whipped topping mix (dream whip) |
1/2 cup milk |
1 teaspoon vanilla extract |
8 pecan halves, toasted |
8 fresh cranberries |
Directions:
1. Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set.
2. Whisk in the pineapple and cranberry sauce. Transfer to an 11-in. x 7-in. dish coated with cooking spray. Refrigerate until set.
3. In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry. Yield: 8 servings.
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