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Creamy Cranberry Salad

Stir together this easy molded cream cheese and gelatin salad in minutes and let it chill. If you don't have a fancy mold for this creamy cranberry salad, make it in a 1 1/2-quart glass dish and serve it family-style.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Chill: 4 hrs

Creamy Cranberry Salad

Directions

  1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
  2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
  3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
  4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.

From the Test Kitchen

*

To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.

Nutrition Facts (Creamy Cranberry Salad)

  • Per serving:
  • 267 kcal cal.,
  • 16 g fat
  • (9 g sat. fat,
  • 41 mg chol.,
  • 125 mg sodium,
  • 25 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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