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.
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