|Nutritional Guidelines (per serving)|
|Servings: 9 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You'll find this cranberry salad on many Thanksgiving menus throughout the South. The "salad" is actually made with a layer of cranberry-flavored gelatin topped with a fluffy, lightly-sweetened cream cheese, and whipped cream. If you like an unsweetened topping, omit the sugar.
- 1 large or 2 small packages (6 ounces total) cherry or raspberry flavored gelatin
- 2 cups boiling water (divided)
- 1 (14-ounce) can whole cranberry sauce (or about 2 cups homemade)
- 1 (14-ounce) can jellied cranberry sauce
- 1/4 cup lemon juice
- 8 ounces cream cheese (softened)
- Optional: 1/4 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup walnuts or pecans (chopped)
Gather the ingredients.
Lightly oil a 9-inch square pan or spray with nonstick cooking spray.
Put the gelatin powder in a medium bowl. Add 1 cup of the boiling water and stir until dissolved.
Add the remaining water, the jellied and whole cranberry sauce, and the lemon juice. Stir until well blended.
Pour the mixture into the prepared pan. Cover with plastic wrap and refrigerate for 1 to 2 hours, until firm.
In a mixing bowl, beat the cream cheese with the powdered sugar (if using) until fluffy.
In another bowl, beat the whipping cream until stiff peaks form. With the mixer on low speed, blend about half of the whipped cream into the cream cheese mixture.
Fold the remaining whipped cream into the cream cheese mixture with a spatula.
Spread the cream cheese mixture over the chilled cranberry gelatin mixture. Sprinkle with the nuts.
Cover and chill for 2 hours before serving.
To serve, cut into squares and lift out with a flexible spatula.
Serve and enjoy!