Cranberry Salad

1. 1

   Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water.

2. 2

   Stir in cranberries and crushed pineapple.

3. 3

   Pour 1/2 of the mixture in a bowl and leave at room temperature; set the other 1/2 in the refrigerator until firm.

4. 4

   In a separate bowl, mix together the cream cheese, mayonnaise, reserved pineapple juice, and chopped pecans.

5. 5

   Spread mixture over chilled gelatin.

6. 6

   Place in refrigerator for 10 minutes.

7. 7

   Pour the room temperature gelatin over the top of the cream cheese layer and refrigerator until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.