Layered Cranberry Gelatin Salad Food

LAYERED CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

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.

CRANBERRY GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce.
• Refrigerate 30 minutes.
• Stir in pecans and pour into a 2 quart serving bowl.
• Refrigerate until firm.
• Cooking time is refrigeration time and is estimated.

CHERRY-CREAM CHEESE LAYERED GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8 inch square glass baking dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top.
• Refrigerate at least 2 hours until set.
• Cut into squares.
• Serve on lettuce leaves.

LAYERED CRANBERRY HARVEST SALAD

Steps:

• In a medium bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
• Stir in ginger ale and cranberries. Turn into a 10 inch fluted tube pan. Chill until almost set.
• In a large bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.
• With a wire whisk, blend in sour cream and sherbet.
• Let stand until mixture is slightly thickened, about 1 minute.
• Fold in the walnuts. Spoon onto almost set cranberry layer. Chill until firm.
• When ready to serve, put bundt pan into hot water and invert onto serving plate.
• Serve immediately or put back into the refrigerator until serving.

LAYERED CRANBERRY SALAD

Steps:

• Cranberry Layer: Combine gelatin and cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Add cranberry.
• sauce, pineapple, walnuts and lemon juice. Mix well. Pour mixture into lightly oiled 3-quart baking dish. Refrigerate until firm.
• Chicken Layer: Combine gelatin and 1/4 cup cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Blend in mayonnaise, remaining 1/2 cup cold water, lemon juice and salt. Add the chicken, celery and parsley. Stir to mix.
• Pour chicken mixture over the firm cranberry layer. Refrigerate until firm. To serve, cut into squares.

LAYERED CRANBERRY DESSERT

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set.
• Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate until set.
• In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread over crust. Fold oranges into gelatin mixture; spoon over cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping. Yield: 12 servings.