Christmas Cranberry Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This light, delicious holiday salad is very popular in my family and has been requested every year since I first brought it to Christmas Eve dinner. The refreshing, not-too-sweet flavor is a perfect pairing with just about any meat. âJennifer Mastnick, Hartville, Ohio Ingredients:
2 packages (3 ounces each) raspberry gelatin |
2 cups boiling water, divided |
1 can (14 ounces) whole-berry cranberry sauce |
2 tablespoons lemon juice |
1 cup heavy whipping cream |
1 package (8 ounces) cream cheese, softened |
1/2 cup chopped pecans |
Directions:
1. 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 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour.
2. 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. Yield: 12 servings.
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