A tasty alternative to plain cranberry sauce and quite pretty
prep time30 Min
8 oz crushed pineapple in juice,drained,juice reserved
3 oz each flavored gelatin, such as lemon, strawberry, raspberry. i used suger- free
whole cranberry sauce
8 oz cream cheese, at room temperture
How To Make
Add enough water to reserved pineapple juice to equal 1 cup. In a pot heat juice to boil. Transfer to med. bowl, stir in gelatin until dissolved.
Refrigerate until cool, but not set, about 20 min. Stir in ginger ale.Refrigerate until thickened and partially set, about 1 hour. Stir in cranberry sauce and crushed pineapple.
Pour into 1 and1/2- qt. mold. Refrigerate until firm, at least 6 hours or overnight.
On high speed, beat cream cheese until light and fluffy, 1 min. fold in kool whip and vanilla.
Unmold salad.Fill center with topping mixture.
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