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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



  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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