CRANBERRY CHRISTMAS MOLD Recipe - 1 Million Recipe Database, Thousands of Cookbook Collections

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Recipe Title

Recipe Ingredients

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CRANBERRY CHRISTMAS MOLD

ingredients

1 can (13 1/2 oz.) crushed pineapple
water
2 pkg. (3 oz. each) strawberry gelatin
3/4 c. cold water
1 can (16 oz.) jellied cranberry sauce
1/3 c. coarsely chopped pecans
1 Tbsp. butter or margarine

preparation

Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil in saucepan over moderate heat. When boiling, remove from heat, stir in gelatin and stir until dissolved. Add cold water; chill until mixture is consistency of unbeaten egg whites. In medium bowl combine drained pineapple and cranberry sauce; when well mixed stir into gelatin mixture. Pour into 9 inch square pan. Cover and chill until firm. Meanwhile, heat oven to 350°. Place pecans and butter in a shallow pan and bake about 8 minutes, stirring occasionally, until pecans are toasted. Cool nuts. When gelatin mixture is firm, spread Creamy Cheese Topping over the top. Sprinkle pecans over frosting. Chill 3 to 4 hours until frosting is firm. Using wet knife, cut salad into 9 squares. With small pancake turner lift squares onto a serving plate. Chill until serving time. Decorate with salad greens if desired. Makes 9 servings.

Creamy Cheese Topping:

ingredients

1 pkg. (3 1/2 oz.) vanilla flavored whipped dessert mix
1/2 c. heavy cream
1/2 c. milk
1 pkg. (3 oz.) cream cheese, at room temperature

preparation

Place the whipped dessert mix in small bowl of electric mixer. Prepare according to package directions but substitute 1/2 cup heavy cream for the milk and 1/2 cup milk for the water. When mixed add the cream cheese and blend well. Use to frost Cranberry Christmas Salad.

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