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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.