Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 158.7
  • Total Fat: 7.7 g
  • Cholesterol: 16.0 mg
  • Sodium: 63.3 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.2 g

Report Inappropriate Recipe

Cranberry Pineapple Gelatin Salad (Paula Deen's w/slight modifications)

Submitted by: SUNLOVINJ

Introduction

Yum Yum! This recipe will have you coming back for seconds. It can be served as a side or dessert. I modified the recipe slightly from Paula Deen's original recipe. This was a hit at our 4th of July party and my guests are begging for the recipe. (That's how you know it's a keeper!) Enjoy! Yum Yum! This recipe will have you coming back for seconds. It can be served as a side or dessert. I modified the recipe slightly from Paula Deen's original recipe. This was a hit at our 4th of July party and my guests are begging for the recipe. (That's how you know it's a keeper!) Enjoy!
Number of Servings: 16

Ingredients

    - 3oz Box Rasberry Jello
    - .3 oz Box Sugar Free Rasberry Jello
    - 8 oz Can Crushed Pineapple (in it's own juice)
    - 3/4 envelope unflavored gelatin
    - 15 oz Whole Berry Cranberry Sauce
    - 1 Cup Boiling Water
    - 1/2 Cup Cold Water


    Topping:

    - 8 oz Pkg Cream Cheese
    - 2 T Cool Whip Free
    - 1/3 Cup Powdered Sugar
    - 1/2 Cup Chopped Pecans


SparkPeople Sponsored Video


Directions

-Spray 9" pan with cooking oil.

-In glass bowl: Add all gelatin and pour boiling water over the gelatin.

-Stir with metal spoon at least 2 minutes until dissolved.

-Add cold water, pineapple with juice and whole cranberry sauce

-Stir until all ingredients are well combined.

-Refrigerate at least 8 hours (best to make a day ahead)


Topping (No need to make topping until gelatin is set):

-In bowl: Combine cream cheese and sugar - Mix Well
-Add Cool Whip Free and mix until well incorporated
-Spread cream cheese mixture over top of set gelatin
-Sprinkle chopped pecans over the top

---Cut into 2" X 2" squares
---Makes approximately 16 servings (plus a little more)

Number of Servings: 16

Recipe submitted by SparkPeople user SUNLOVINJ.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe