CRANBERRY - CREAM CHEESE SALAD
1 (6 oz.) pkg. cherry gelatin
2 c. boiling water
2 lg. apples, peeled & grated
1 1/2 c. chopped pecans
2 c. cooked or 1 (16 oz.) can whole cranberry sauce
PART II:
1 (8 oz.) cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 (1 lb. 4 oz.) can crushed pineapple
2 c. Cool Whip
Part I: Dissolve cherry gelatin in boiling water - cool slightly. Add
apples, chopped pecans and cranberry sauce. Turn into 13 x 9 inch glass baking
dish and refrigerate until firm.
Spoon cream cheese topping (recipe follows) over top, spread evenly.
Sprinkle with additional pecans (1/4 cup). Cover and chill overnight.
Part II: Blend cream cheese and 1/2 cup powdered sugar until smooth. Mix
in crushed pineapple. Add vanilla to Cool Whip. Gradually add Cool Whip to
cream cheese-pineapple mixture. Spread over firm Jello mixture. Enjoy.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
