Layered Cranberry Gelatin Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. âIrma Senner, Dixmont, Maine Ingredients:
cranberry layer: |
1 package (3 ounces) cranberry or raspberry gelatin |
1 cup boiling water |
1 can (14 ounces) whole-berry cranberry sauce |
lemon layer: |
1 package (3 ounces) lemon gelatin |
1 cup boiling water |
1 package (3 ounces) cream cheese, softened |
1/3 cup mayonnaise |
1 can (8 ounces) crushed pineapple, undrained |
1/2 cup heavy whipping cream, whipped |
1 cup miniature marshmallows |
2 tablespoons chopped pecans |
Directions:
1. In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set.
2. In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours.
3. Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set. Yield: 12 servings.
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