You'll find this cranberry salad on many Thanksgiving menus throughout the South. The gelatin salad is made with a layer of cranberry flavored gelatin, topped with a fluffy lightly sweetened cream cheese and whipped cream layer. 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 can (14 ounces) whole cranberry sauce (or about 2 cups homemade)
- 1 can (14 ounces) jellied cranberry sauce
- 1/4 cup lemon juice
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar, optional
- 1 cup heavy whipping cream
- 1/2 cup chopped walnuts or pecans
- 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 and the jellied and whole cranberry sauce. 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. With a spatula, fold the remaining whipped cream into the cream cheese mixture.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||6 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|