Cranberry Salad III

Cranberry Salad III

37

"A nice change from the traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com. "

Ingredients

{{adjustedServings}} servings 358 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
  2. In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.
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Reviews

37
  1. 44 Ratings

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I made this recipe for this past Thanksgiving, but I forgot to review it. I doubled the recipe but instead of using two packages of cherry jello, I used one cherry and one cranberry. Otherwise...

Lot's of potential. I also found it way too sweet but it was good enough to make some notes to try again some time. This time I had a bag of cranberries leftover so I made whole cranberry sauce ...

I have made this the past two years for Christmas and Thanksgiving. No changes need to be made to the existing recipe. It's wonderful!!