Creamy Cranberry Pineapple Gelatin Recipes

CRANBERRY-PINEAPPLE GELATIN MOLD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Place reserved juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a food processor, combine cranberries and oranges; cover and pulse until chunky. Add honey and pineapple; cover and pulse just until blended. Stir in juice mixture. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Serve with whipped cream if desired.

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

CREAMY CRANBERRY PINEAPPLE GELATIN

Steps:

• In a small saucepan, bring orange juice to a boil. Place gelatin in a small bowl; add orange juice and stir until dissolved. Refrigerate until slightly thickened., In a small bowl, beat cream cheese until fluffy. Add cranberry sauce; beat until smooth. Beat in gelatin mixture. Pour into six 1/2-cup gelatin molds coated with cooking spray. Refrigerate for several hours or overnight. Unmold onto serving plates.

CRANBERRY PINEAPPLE GELATIN MOLD

Steps:

• 1. lightly oil a 4 cup gelatin mold or a 9 inch square pan with vegetable oil or cooking spray.
• 2. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until gelatin is completely dissolved.
• 3. Stir in 1/2 cup cold water. Add the pineapple and the juice, cranberry sauce and walnuts. Stir with metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
• 4. About 1 hour before serving, invert the mold onto a serving platter with a bed of curly leaf lettuce and allow to sit at room temperature. The salad in the mold will release itself and come clean from the mold.
• 5. Topping: Combine cream cheese, powdered sugar, whipped cream and walnuts in a bowl. Spoon the mixture into the center of the mold and serve!

PINEAPPLE CRANBERRY JELLO SALAD

Steps:

• Lightly grease a 9 x 13 dish with nonstick cooking spray and set aside.
• In a large bowl, combine gelatin and boiling water. Stir until gelatin is completely dissolved.
• Add ginger ale and stir well.
• Allow to partially set (but not firm). Add cranberry sauce and crushed pineapples. Stir until combined.
• Pour mixture into prepared pan and cover with film. Chill in the refrigerator for about 1 to 2 hours or until firm.
• In a bowl, combine Dream whip, milk, and vanilla. Beat with a hand mixer on low speed until blended. Beat on high speed for 3 to 4 minutes or until thickened and forms peaks.
• In a bowl, beat cream cheese on LOW speed until smooth and fluffy.
• Gently fold in whipped topping into cream cheese until incorporated.
• Spread cream cheese topping on the set gelatin mixture and sprinkle with chopped walnuts.
• Cut into squares to serve.

CRANBERRY-PINEAPPLE GELATIN SALAD

Steps:

• Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
• In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.
• Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.
• Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
• About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
• Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

CRANBERRY PINEAPPLE JELLO SALAD

Steps:

• Drain pineapple juice into measuring cup and add water to make 1 cup of liquid.
• In small saucepan, dissolve jello in the liquid.
• Heat to boiling.
• Remove from heat. Add cranberries and pineapple. Mix well.
• Pour into small jello mold or glass bowl and refrigerate at least 4 hours.

CREAMY CRANBERRY JELL-O® SALAD

Steps:

• Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes.
• Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.