Directions:
- Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside.
- 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.
- 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.
- Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.58 Kcal (425 kJ) | ||
| Calories from fat | 76.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 13% | |
|---|---|---|---|
| Cholesterol | 12.2mg | 4% | |
| Sodium | 64.35mg | 3% | |
| Potassium | 57.56mg | 1% | |
| Total Carbs | 5.54g | 2% | |
| Sugars | 4.6g | 18% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 187.25 Kcal (784 kJ) | ||
| Calories from fat | 140.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.58g | 13% | |
|---|---|---|---|
| Cholesterol | 22.48mg | 4% | |
| Sodium | 118.62mg | 3% | |
| Potassium | 106.11mg | 1% | |
| Total Carbs | 10.21g | 2% | |
| Sugars | 8.48g | 18% | |
| Dietary Fiber | 1.21g | 3% | |
| Protein | 2.84g | 3% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 47.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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