The Pink Stuff (creamy cranberry salad)

Jessica Morgan

By
@foodchemistry1178

My Aunt made up this recipe and my mom adapted it to have with our holiday family dinners. When my youngest nephew had it for the first time, he talked for weeks about "the pink stuff." So now that's the only name that it goes by.


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Rating:

Comments:

Serves:

10

Prep:

1 Hr

Cook:

4 Hr

Method:

Refrigerate/Freeze

Ingredients

1 can(s)
whole cranberries
1 can(s)
(the half size can 8 oz.) crushed pineapple
1 pkg
cream cheese (8 oz)
1 pkg
cool whip (8 oz)
2 pkg
raspberry jello or cranberry jello (we like to use one of each, and the suger free variety does not change the taste)
1
apple (pealed, cored and cut into 1/2" chuncks)
1 c
chopped walnuts
water

Directions Step-By-Step

1
Empty the cranberries and pineapple into a sieve and strain out the liquid. You may have to stir up the fruit and press on it to get all the liquid.
2
Put the liquid into a measuring cup and fill to 2 cups with water. Boil the liquid. and mix it with the two packages of Jello.
3
Allow the jello to partially set for about 45 minutes. It should not be hard, if you stick a finger in the jello it should come out coating you finger with no lumps.
4
About 15 minutes prior to taking the jello out of the fridge, mix the left over cranberries and pineapple with the apple chunks and walnuts.
5
In a separate bowl whip the cream cheese until it is easily stirred and them add the cool whip. Dump in the partially set jello and mix well. It's ok if there are cheese chunks it adds to the overall presentation.
6
Fold in the fruit and walnut mixture and transfer to a presentation bowl. (We put it in a beautiful blue pie plate.) Refrigerate for at least 3 hours until set, but it always tastes better if you make it the day before.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Heirloom