1 pkg (6-oz) strawberry gelatin
1 can (20-oz) crushed pineapple
1 pkg (8-oz) cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz) whole-berry cranberry sauce
1 can (12-oz) evaporated milk
In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken; blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.
Variations: Replace strawberry gelatin with cherry gelatin.
Replace the cranberry sauce with 1 package (16-oz) frozen strawberries
1 pkg (8-oz) cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz) whole-berry cranberry sauce
1 can (12-oz) evaporated milk
In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken; blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.
Variations: Replace strawberry gelatin with cherry gelatin.
Replace the cranberry sauce with 1 package (16-oz) frozen strawberries
file photo - not this exact recipe
used for reference only
No comments:
Post a Comment