Frosted Cranberry Salad

Serves: 15
Total Calories: 231


2 cups cranberries ground
2 cups water
2/3 cup sugar
1 (6-ounce) package raspberry jello
Additional water
1 (8-ounce) can crushed pineapple drained and juice reserved
1 cup apple unpeeled diced
1 cup celery chopped
1/2 cup pecans pieces
2 cups Topping (see below)
1 (3-ounce) package cream cheese softened and whipped
1 cup sour cream
1/3 cup sugar
1 tablespoon lemon juice fresh
* See note below.


* Blend cream cheese, sour cream, sugar and lemon juice. Spread over gelatin salad. Cook cranberries in 2 cups water until soft. Add sugar and again bring to a boil. Remove from heat stir in gelatin to dissolve. Add additional water to reserved pineapple juice to equal 1 cup. Add to gelatin refrigerate until partially set. Fold in apple, celery, nuts and crushed pineapple. Pour into a 13 x 9-inch glass dish chill until set. Spread with the following topping and chill 3 to 4 hours.

Nutritional Facts:

Serves: 15
Total Calories: 231
Calories from Fat: 63

This Frosted Cranberry Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.

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