Best Frosted Cranberry Salad Recipes

FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set., Whisk in the pineapple and cranberry sauce. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until set., In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry.

FROSTED CRANBERRY SALAD

Steps:

• 1. Drain pineapple and cranberry sauce ,SAVE THE LIQUID, and add enough water to make 2 cups. Pour into small saucepan and bring to a boil
• 2. Pour the jello into a medium bowl then pour the boiling liquid over the jello, stirring to combine. Chill until partially set.
• 3. Beat together room temperature cream cheese and salad dressing in a large bowl until light and fluffy. Gradually beat in partically set jello into cream cheese mixture. Gently fold whipped cream into jello mixture. Fold in pineapple and whole cranberry sauce, breaking the cranberry sauce apart. Fold apples and walnuts into mixture.
• 4. Pour mixture into a 13x9x2 glass container. CHILL SEVERAL HOURS BEFORE SERVING.

FROSTED CRANBERRY GELATIN SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. Pour into a small saucepan; bring to a boil. Carefully pour into a large bowl; stir in gelatin until dissolved. Add ginger ale. Refrigerate until syrupy, about 45 minutes., Combine the cranberry sauce, apple, celery and reserved pineapple; fold into gelatin mixture. Transfer to a 9-in. square dish. Refrigerate until firm., In a small bowl, beat cream cheese and sugar until fluffy. Prepare whipped topping mix according to package directions; fork into cream cheese mixture. Spread over gelatin. Sprinkle with pecans.

FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple, reserve syrup. Add water to make 1 cup, heat to boil. Dissolve gelatin in hot liquid, then cool. Gently stir in ginger ale. Chill till partially set. Blend in pineapple and cranberry sauce. Put mixture into dish and chill firm. Blend cool whip with softened cream cheese together and frost cranbery gelatin or place it to the side. Add pecans if you would like.

GREAT FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple, reserving 1 cup of the juice. Add one cup of water to the juice in a bowl. Heat the water and pineapple juice mixture in a saucepan until it comes to a boil. Dissolve the Jell-O in the boiling mixture. Cool mixture. Gently stir in the lemon-lime soda or ginger ale. Chill until partially set.
• Meanwhile, blend drained pineapple and cranberry sauce, fold into Jell-O mixture. Turn into a 9x9x2-inch dish. Chill until firm.
• Beat cream cheese and Cool Whip until smooth. Spread over gelatin. Toast pecans in a 350 degrees F oven with the butter for about 10 minutes. Sprinkle pecans over the salad. Chill.

FROSTED CRANBERRY SALAD

Steps:

• Drain pineapple and cranberry sauce, reserving liquid. Add enough water to make 2 cups liquid. Bring to a boil. Dissolve gelatin in hot liquid. Chill until partially set. Beat softened cream cheese and salad dressing together until fluffy. Gradually beat in gelatin. Fold this mixture into whipped cream. Set aside 1 1/2 cups of this mixture for topping. Add drained fruit and apple to cheese mixture. Pour into 12 x 17 1/2 x 2-inch glass dish. Refrigerate until surface sets, about 20 minutes. Frost with reserved topping. Refrigerate several hours. May freeze for a few days; remove to refrigerator 1 hour before serving.