NOVEMBER 2020
FOCUS
P in ea pple Cranb er r y Je l lo Salad
Ingredients
Directions
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1 box (6 ounces) lemon jello 1 cup boiling water 8 ounces ginger ale 1 cup crushed pineapples, drained well 1 can (14 ounces) jellied cranberry sauce, lightly mashed 1 package (1.3 ounces) Dream Whip 1/2 cup cold milk 1/2 teaspoon vanilla 4 ounces cream cheese, softened 1/2 cup chopped walnuts
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Lightly grease a 9 x 13 dish with nonstick cooking spray and set aside. In a large bowl, combine gelatin and boiling water. Stir until gelatin is completely dissolved. Add ginger ale and stir well. Allow to partially set (but not firm). Add cranberry sauce and crushed pineapples. Stir until combined. Pour mixture into prepared pan and cover with film. Chill in the refrigerator for about 1 to 2 hours or until firm. In a bowl, combine Dream whip, milk, and vanilla. Beat with a hand mixer on low speed until blended. Beat on high speed for 3 to 4 minutes or until thickened and forms peaks. In a bowl, beat cream cheese on LOW speed until smooth and fluffy. Gently fold in whipped topping into cream cheese until incorporated Spread cream cheese topping on the set gelatin mixture and sprinkle with chopped walnuts. Cut into squares to serve.
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