Thursday, August 30, 2012


This salad is great served anytime of the year but it is always a hit at the Thanksgiving and Christmas holidays.

2 pkg (4-serving size) raspberry gelatin, divided
2 cups boiling water, divided
1 block (8-oz) cream cheese, cubed
1 can (16-oz) whole berry cranberry sauce

Lightly oil a 5-cup salad mold; set aside.

Dissolve 1 package of the gelatin in 1 cup of the boiling water, stirring until gelatin is completely dissolved.  Pour the mixture into blender container and add the cream cheese.  Blend mixture on high until smooth.  Pour mixture into prepared 5-cup salad mold.  Chill until set but not firm.

Dissolve the other package of gelatin in the other cup of boiling water; stir in the cranberry sauce until blended.  Spoon over the chilled gelatin in the mold.  Chill until firm, approximately 4 hours.  Unmold onto serving plate.  Garnish plate, if desired.  For Christmas, mint leaves and fresh cranberries around the base of the gelatin makes a pretty presentation.

Serves 8 to 10.

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