Rating: 3 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4
  • 15 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
chill:
4 hrs
total:
4 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.

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  • 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.

  • In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.

  • 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.

*

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

Nutrition Facts

267 calories; fat 16g; cholesterol 41mg; saturated fat 9g; carbohydrates 25g; protein 4g; sodium 125mg.
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