Festive Cranberry Jell O Salad Recipe 445 Food

FESTIVE CRANBERRY JELL-O SALAD

Steps:

• Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.
• Refrigerate 1-1/2 hours or until slightly thickened.
• Stir in pears, nuts and remaining pineapple. Refrigerate 4 hours or until firm.
• Top with reserved pineapple just before serving.

FESTIVE CRANBERRY SALAD

Steps:

• In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired. Fold in whipped topping. Spoon into a 13-in. x 9-in. baking dish. Freeze until firm, 4 hours or overnight. Cut into squares.

CRANBERRY JELLO SALAD

Steps:

• Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
• Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
• Pour into decorative mold and refrigerate.

FESTIVE CRANBERRY JELLO

Steps:

• Coarsely chop the cranberries and place in a medium saucepan over medium-low heat. Add 2 cups of water and the sugar and simmer for 10 minutes.
• Meanwhile, put chopped celery, mandarin orange segments, and crushed pineapple in a large bowl, reserving liquids in a 2 cup measuring cup.
• Add enough cold water to the fruit juices in the measuring cup to yield 2 cups of liquid.
• Remove saucepan from heat and stir in Jello powder, stirring constantly until it's fully dissolved. Add the cold water/fruit juice mixture. Pour into the bowl with the fruit and celery and stir. Spoon into a 9x13 baking dish and refrigerate until firm (at least 3 hours).

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.

FESTIVE CRANBERRY-PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
• Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
• Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
• Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
• Cooking time would actually be refrigeration time.

CRANBERRY JELLO SALAD

Steps:

• Desolve jello in 1 cup boiling water and set aside. Grind cranberries into tiny pieces and place in a mixing bowl. Juice or squeeze orange into crandberries. Mix in sugar and nuts. Stir into jello. Place in refrigrator till set.

CRANBERRY JELLO SALAD

Steps:

• Dissolve Cranberry Rasberry jello in 3/4 cup boiling water.
• Combine with cranberry sauce, walnuts and pineapple.
• Refrigerate for 1 hour (take sour cream out of refrigerator now).
• Stir in sour cream until color is consistent.
• Pour into mold.
• Refrigerate over night.
• Unmold onto a plate.

FESTIVE CRANBERRY SALAD

Steps:

• Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, and pecans. Fold in the whipped topping.
• Spoon mixture into 13x9x2 inch pan.
• Freeze until firm (about 4 hours or overnight). Cut into squares. Remove from freezer 10 minutes before serving.

FESTIVE CRANBERRY PINEAPPLE SALAD

Steps:

• To reserved pineapple juice, add enough cold water to equal 3 cups.
• Pour in a large sauce pan and bring to a boil
• Remove from heat and add gelatin:stir till gelatin is dissolved (2 min.).
• Add cranberry sauce and stir till well blended.
• Pour mixture in a large bowl.
• Refrigerate till slightly thickened (1&1/2 hours).
• Remove from refrigerator.
• Add pineapple, chopped apples and walnuts.
• Pour in a serving bowl and refrigerate 4 hours or till firm.

FESTIVE CRANBERRY SALAD

Steps:

• Combine milk and lemon juice.
• Stir in pinapple, cranberry sauce, marshmallows, pecans and food coloring(makes it look more festive).
• Fold in whipped topping.
• Either spoon into 9x13x2 baking dish and freeze until firm or put into bowl and set in refrigerator until very cool.

FESTIVE FROZEN CRANBERRY SALAD

Steps:

• In a bowl, combine milk and lemon juice, mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired.
• Fold in whipped topping. Spoon into a 13x9 inch baking dish.
• Freeze until firm 4 hours or overnight. Cut into squares.