Time 15m Yield 10 servings. Number Of Ingredients 6 Steps:
In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.
Time 8h15m Yield 12 Number Of Ingredients 5 Steps:
Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.
Time 6h15m Yield 10 Number Of Ingredients 4 Steps:
Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours. To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.
Time 10m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours., Fold in pineapple and raspberries. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately.
Time 2h5m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Dissolve Jello in water in large mixing bowl. Stir in cranberry sauce till completely blended. Add other ingredients. Pour into pan or Jello mold. Chill till firm.
Yield 11 Number Of Ingredients 9 Steps:
Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick. Finely grind the cranberries and the orange in food processor or run through the meat grinder. Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.
Time 5h45m Number Of Ingredients 5 Steps:
Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish. Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired} Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan. Bring juice to a boil then remove from heat immediately. Add gelatin. Whisk mixture at least 2 minutes until completely dissolved. Add cranberry sauce and stir. {Gelatin mixture should be thick}. Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened. Remove from fridge and stir in pineapple, apples and walnuts; stir gently. Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Pick over cranberries. Chop cranberries in food processor until fine. Mix cranberries with sugar and let stand until sugar dissolves. Add 2 cups of boiling water into jello, and stir until the jello dissolves. Then add the 1 cup of cold water to the jello mixture. Let stand until cooled. Drain pineapple and reserve the juice. Add the pineapple, cranberries, and walnuts, and stir well. Pour into 9x13 dish. Chill to set. With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream. Spread over the top of the chilled gelatin. Keep cold.
