Cranberry Christmas Mold

1. 1

   Drain pineapple juice into measuring cup; reserve pineapple.

2. 2

   Add water to juice to make 1 cup.

3. 3

   Bring to a boil in saucepan over moderate heat.

4. 4

   When boiling, remove from heat, stir in gelatin and stir until dissolved.

5. 5

   Add cold water; chill until mixture is consistency of unbeaten egg whites.

6. 6

   In medium bowl combine drained pineapple and cranberry sauce; when well mixed stir into gelatin mixture.

7. 7

   Pour into 9 inch square pan.

8. 8

   Cover and chill until firm. Meanwhile, heat oven to 350u00b0.

9. 9

   Place pecans and butter in a shallow pan and bake about 8 minutes, stirring occasionally, until pecans are toasted.

10. 10

    Cool nuts.

11. 11

    When gelatin mixture is firm, spread Creamy Cheese Topping over the top.

12. 12

    Sprinkle pecans over frosting.

13. 13

    Chill 3 to 4 hours until frosting is firm.

14. 14

    Using wet knife, cut salad into 9 squares.

15. 15

    With small pancake turner lift squares onto a serving plate.

16. 16

    Chill until serving time.

17. 17

    Decorate with salad greens if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.