 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe came from a co-worker back in 1977. She brought this wonderful refreshing dish into work one day and the rest of us devoured it! So here it is, enjoy, and thank you Ellen VanDiver! Ingredients:
8 1/2 ounces crushed pineapple |
1 lb cranberry sauce, whole |
6 ounces raspberry jell-o gelatin |
8 ounces cream cheese, room temperature |
2 tablespoons salad dressing (miracle whip) |
1 cup whipped cream (or cool whip) |
1/2 cup nuts (choice is yours) |
1 apple, peeled and chopped |
Directions:
1. Drain pineapple, reserving liquid.
2. Add water to liquid to make 2 cups.
3. Pour liquid into a saucepan and bring to a boil.
4. Dissolve Jell-o in hot liquid.
5. Chill until partially set.
6. Beat softened cream cheese and salad dressing together until fluffy.
7. Gradually beat in Jell-o;.
8. Fold this mixture into whipped cream.
9. Set aside 1 1/2 cups of this mixture.
10. Add drained pineapple, nuts and apple to the remaining cheese/gelatin mixture.
11. Pour into a glass dish (9 x 13 or 7 1/2 x 12) and refrigerate until surface sets, about 20 minutes.
12. Frost with reserved mixture.
13. Refrigerate several hours.
14. Salad may be frozen. Move from freezer to refrigerator 2 1/2 hours before serving.
|
|