Creamy Cranberry Salad

Stir together this easy molded cream cheese and gelatin salad in minutes and let it chill. If you don't have a fancy mold for this creamy cranberry salad, make it in a 1 1/2-quart glass dish and serve it family-style.

Ingredients
  • 1/2 cup water
  • 1 envelope unflavored gelatin
  • 1 8 ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
  • 1 12 ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
  • 1/4 cup chopped pecans
  • Sugared cranberries* (optional)
  • Sugared fresh basil leaves* (optional)
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Directions
1. 
In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
2. 
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
3. 
In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
4. 
Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.

Note

  • *

    To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.

nutrition information

Per Serving: cal. (kcal) 267, Fat, total (g) 16, chol. (mg) 41, sat. fat (g) 9, carb. (g) 25, pro. (g) 4, sodium (mg) 125, Percent Daily Values are based on a 2,000 calorie diet
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