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Congealed Cranberry Salad by

Source: Necole Beene


1 16 ounce whole cranberry sauce
1 20 ounce can crushed pineapple
2 3oz pkgs rapberry gelatin
8oz cream chesse softened
1 cup sour cream
1/2 cup sugar
1/2 cup chopped pecans


Drain cranberry sauce and pineapple, reserving juices. Add enough water to make 2 cups. Bring to a boil in a large sauce pan. Remove from heat. Stir in gelatin until dissolved. Let stand until cool. Add pineapple and cranberry sauce, mix well. Spoon into a Pretty glass serving dish. Chill until firm. Combine cream cheese, sour cream, sugar and pecans in bowl; mix well. Spread over congealed layer. Chill until serving time.

Servings: 10

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