Cranberry-Pineapple Gelatin Salad

Cranberry-Pineapple Gelatin Salad
Need a gluten free side dish? Cranberry-Pineapple Gelatin Salad could be an outstanding recipe to try. This recipe serves 16. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 170 calories. Head to the store and pick up water, raspberry gelatin, walnuts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes.

Instructions

1
Watch how to make this recipe.
2
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin.
Ingredients you will need
Vegetable Oil Cooking SprayVegetable Oil Cooking Spray
GelatinGelatin
Raspberry Flavored GelatinRaspberry Flavored Gelatin
Equipment you will use
Mixing BowlMixing Bowl
Frying PanFrying Pan
3
Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water.
Ingredients you will need
GelatinGelatin
WaterWater
4
Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.
Ingredients you will need
Cranberry SauceCranberry Sauce
PineapplePineapple
WalnutsWalnuts
JuiceJuice
5
Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
Ingredients you will need
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
6
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
7
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
Ingredients you will need
Powdered SugarPowdered Sugar
Whipped CreamWhipped Cream
Cream CheeseCream Cheese
WalnutsWalnuts
Equipment you will use
BowlBowl
DifficultyExpert
Ready In4 hrs, 10 m.
Servings16
Health Score0
Dish TypesSalad
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