Raspberry Cranberry Salad With Sour Cream Cream Cheese Topping Recipes

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.

CRAN-RASPBERRY JELLO SALAD

Steps:

• Mix strawberry jello with 1 1/2 cup hot water until dissolved.
• Stir in 1 cup whole cranberries and can crushed pineapple.
• Pour into large jello ring mold (*see note above), refrigerate until set.
• Spread with a thin layer of sour cream, let set.
• Mix raspberry jello with 1 1/2 cup hot water until dissolved.
• Stir in frozen raspberries.
• Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
• Remove from jello mold and enjoy.
• **optional, you may use a little baking spray to spray mold for easy removal of jello
• If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)

HOLIDAY CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour., In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

CRANBERRY COTTAGE CHEESE SALAD

Steps:

• Dissolve jello in hot water and add lemon juice.
• Chill until slightly thickened.
• Whip cranberry sauce and add with cottage cheese and sour cream to jello.
• Pour into buttered 9 inch ring mold.
• Chill until set.
• Whip cream and add soften cream cheese.
• Stir in marshmellows and sherry.
• Let stand in refrigerator 2 to 3 hours.
• Unmold salad on a plate.
• Fill the center of the salad with the Cream Cheese dressing.

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.

RASPBERRY-CRANBERRY SALAD (WITH SOUR CREAM-CREAM CHEESE TOPPING)

Steps:

• Mix jello with the two cups of boiling water till disolved.
• Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
• Let set in bowl or mold of choice.
• Blend the cream cheese, sour cream and sugar well.
• After jello has set, spread on top.