Cran Raspberry Jello Salad Food

CRAN-RASPBERRY JELLO SALAD

Steps:

• Mix strawberry jello with 1 1/2 cup hot water until dissolved.
• Stir in 1 cup whole cranberries and can crushed pineapple.
• Pour into large jello ring mold (*see note above), refrigerate until set.
• Spread with a thin layer of sour cream, let set.
• Mix raspberry jello with 1 1/2 cup hot water until dissolved.
• Stir in frozen raspberries.
• Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
• Remove from jello mold and enjoy.
• **optional, you may use a little baking spray to spray mold for easy removal of jello
• If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

CRANBERRY GELATIN SALAD I

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.

CRAN-RASPBERRY GELATIN SALAD

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.

CRAN/RASPBERRY JELLO SALAD

Steps:

• Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
• Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
• Stir in the remaining ingredients, breaking up the cranberry sauce well.
• Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).

CRANBERRY-RASPBERRY JELLO SALAD

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.

CREAMY CRAN-RASPBERRY JELLO SALAD

Steps:

• In a large bowl, gently beat all ingredients with electric mixer, until smooth.
• Pour into serving bowl and refrigerate several hours, until firm.

CRANBERRY RASPBERRY JELLO SALAD

Steps:

• Dissolve jello into 6 cups of boiling water in a casserole dish. Chill until thick, but not set.
• Mix together in a mixer bowl the sour cream, cranberry sauce, celery and walnuts. Stir into jello, chill until set.

CRANBERRY SALAD WITH JELL-O®

Steps:

• Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
• While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
• Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
• Add pineapple, pears, and pecans. Stir and serve.

EASY CRAN-RASPBERRY JELL-O SALAD

Steps:

• Prepare Jell-O as directed in deep mixing bowl. Refrigerate until firm, and then beat with mixer until frosty.
• Add all other ingredients and fold together until well-mixed, or beat with mixer for one minute depending on consistency desired.
• Scoop into serving bowl or individual dishes and chill until served. Garnish with dried cranberries, walnuts, whipped cream or flaked coconut as desired.

CRANBERRY JELLO SALAD RECIPE

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.

FLUFFY CRAN-RASPBERRY SALAD

Steps:

• Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
• Add dry pudding mix and cranberry juice; stir 2 min.
• Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
• Refrigerate 1 hour.

CRAN-RASPBERRY JELLO SALAD

Steps:

• In a bowl dissolve gelatin in boiling water.
• Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts.
• Chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator.
• Pour half of the gelatin mixture into a 6 1/2-cup ring mold, or large serving dish. Chill until almost firm. Let the remaining gelatin stand at room temperature.
• In small bowl stir sour cream; spread evenly over the almost firm gelatin in the mold or serving dish.
• Gently spoon the remaining gelatin mixture on top of the sour cream layer. Chill until firm.
• Unmold onto serving plate, or simply spoon it out from mold or serving dish.

SALAD WITH CRAN-RASPBERRY DRESSING

Steps:

• Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside. , In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; cool. Cover and refrigerate., In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing.

CRAN-RASPBERRY GELATIN

Steps:

• In a bowl, dissolve gelatin in water. Place cranberries, jam and gelatin mixture in a blender or food processor; cover and process until cranberries are coarsely chopped. Transfer to a bowl; stir in pineapple. Refrigerate until set.