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Cranberry-Pineapple Gelatin Salad

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“Recipe courtesy Paula Deen I made this for thanksgiving and it was scrumptous”
READY IN:
4hrs 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
  2. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.
  3. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.
  4. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
  5. About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
  6. Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

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