Homemade Cranberry Salad. An easy, no bake, not too sweet, dessert recipe. A gelatin with cranberry bottom layer with a cream cheese topping then sprinkled with pecans.
Homemade Cranberry Salad
- 2 pkg. 3 oz. each raspberry gelatin
- 2 cups boiling water divided
- 1 can 14 oz. whole-berry cranberry sauce
- 2 Tbsp. lemon juice
- 1 cup heavy whipping cream
- 1 pkg. 8 oz. cream cheese, softened
- 1/2 cup chopped pecans
In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour.
In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in /2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.
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