cranberry pineapple gelatin mold

★★★★★ 1
a recipe by
Linda Kauppinen
Greenwood, FL

This is one of my mother's favorites, and sure to be a hit on anyone's table where they love cranberries and pineapple!

★★★★★ 1
prep time 4 Hr
method Refrigerate/Freeze

Ingredients For cranberry pineapple gelatin mold

  • 2
    (3 oz) packages of mixed fruit or raspberry gelatin
  • 1/2
    envelope unflavored gelatin
  • 1 c
    boiling water
  • 1/2 c
    cold water
  • 1
    (8oz) can crushed pineapple in juice
  • 1
    (15oz) can whole cranberry sauce
  • 1 1/4 c
    walnuts, finely chopped
  • TOPPING
  • 1 pkg
    (8oz) cream cheese
  • 1/4 c
    confectioners sugar
  • 2 Tbsp
    whipped cream, sweetened
  • 1/4 c
    walnuts, finely chopped

How To Make cranberry pineapple gelatin mold

  • 1
    lightly oil a 4 cup gelatin mold or a 9 inch square pan with vegetable oil or cooking spray.
  • 2
    In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until gelatin is completely dissolved.
  • 3
    Stir in 1/2 cup cold water. Add the pineapple and the juice, cranberry sauce and walnuts. Stir with metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
  • 4
    About 1 hour before serving, invert the mold onto a serving platter with a bed of curly leaf lettuce and allow to sit at room temperature. The salad in the mold will release itself and come clean from the mold.
  • 5
    Topping: Combine cream cheese, powdered sugar, whipped cream and walnuts in a bowl. Spoon the mixture into the center of the mold and serve!
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