Cream Cheese Cranberry Salad
Not your traditional salad but I promise the serving dish will be empty by the end of the meal!
2 (3-oz.) pkgs. raspberry gelatin
1 1/2 c. boiling water
1 (20-oz.) can crushed pineapple, undrained
1 can whole cranberry sauce
3/4 c. cranberry juice
1 c. pecans
1 (8-oz.) pkg. cream cheese, softened
1/2 c. granulated sugar
1 c. sour cream
1. In a large bowl, stir gelatin with boiling water until dissolved.
2. Stir in crushed pineapple, cranberry sauce, cranberry juice and 3/4 c. pecans until combined.
3. Pour mixture into a 9-by-13-inch glass baking dish and refrigerate until firm.
4. With a mixer, cream together cream cheese, sugar and sour cream until smooth. Spread evenly across the top of the gelatin. Sprinkle top with remaining chopped pecans. Refrigerate until topping is firm.
Apron Strings Tips: I typically make the gelatin portion of this salad the evening before I want to serve it. This allows the gelatin to set well. The next morning I top it with the cream cheese mixture and by meal time it is ready to serve.