Frosted Cranberry Salad

Yield: 12 servings

8 1/2 ounce can crushed pineapple
1 pound can whole cranberry sauce
2 - 3 ounce packages raspberry jello
8 ounce packages cream cheese, softened
2 Tablespoons salad dressing
1 cup heavy cream, whipped
1/2cup coarsely chopped walnuts
1 tart apple, pared and chopped

Drain pineapple and cranberry sauce, reserving liquid. Add enough water to liquid
to make 2 cups. Pour 2 cups liquid into saucepan; bring to boil. Remove from
heat. Dissolve jello in hot liquid in bowl. Chill until partially set. Beat
together cream cheese and salad dressing in large bowl until fluffy. Gradually
beat in gelatin. Fold mixture into whipped cream. Remove 1 1/2 cup of mixture;
let stand at room temperature. Fold pineapple, cranberry sauce, walnuts and
apple into remaining gelatin mixture. Pour into 11 x 7 x 1 1/2 inch baking dish.
Chill until surface sets, about 20 minutes. Spread reserved topping on top
Chill several hours before serving.

Source: Farm Journals Best Ever Recipes


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