Name: Layered Cranberry Gelatin Salad
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -; 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 -

Ingredients for - Layered Cranberry Gelatin Salad

1. CRANBERRY LAYER:

2. 1 package (3 ounces) cranberry or raspberry gelatin

3. 1 cup boiling water

4. 1 can (14 ounces) whole-berry cranberry sauce

5. LEMON LAYER:

6. 1 package (3 ounces) lemon gelatin

7. 1 cup boiling water

8. 3 ounces cream cheese, softened

9. 1/3 cup mayonnaise

10. 1 can (8 ounces) crushed pineapple, undrained

11. 1/2 cup heavy whipping cream, whipped

12. 1 cup miniature marshmallows

13. 2 tablespoons chopped pecans

How to cook deliciously - Layered Cranberry Gelatin Salad

1 . Stage

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 . Stage

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 . Stage

Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.