Layered Cranberry Salad Food

CREAMY CRANBERRY SALAD

Steps:

• Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
• Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
• Whip cream and beat in cream cheese.
• In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

LAYERED CRANBERRY SALAD

Steps:

• In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
• Pour cranberry sauce into separate bowl; stir to break up any large chunks.
• In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.

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 SALAD

Steps:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

LAYERED PEAR, FETA, CRANBERRY, SALAD WITH A BALSAMIC DRESSING

Steps:

• Layers -- First layer, lettuce. Second layer, pears. Third layer, cranberries. Fourth layer, feta. Fifth layer, walnuts. Repeat.
• Garnish -- If you want you can garnish with a few thin slices of pears on top.
• Drizzle with the vinaigrette and enjoy!

LAYERED CRANBERRY SLICES

Steps:

• In a small bowl, beat cream cheese and mayonnaise until blended; stir in pecans. Remove cranberry sauce from the can in 1 piece; cut into fourteen 1/4-in. slices. Spread cream cheese mixture over half of the slices; top with remaining slices. Cut each in half. Cover and refrigerate until serving.

DIABETIC CRANBERRY LAYER SALAD

Steps:

• Mix cranberries and 1 cup hot water together in a blender and puree until smooth.
• Dissolve Jello in the cup of boiling water. Stir the Jello and pecans into the cranberries. Pour half into an 8x8-inch pan. Chill in the freezer until firm, about 30 minutes.
• Remove pan and spread with sour cream. Cover with remaining Jello. Chill until firm in refrigerator.

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.