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 13×9-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.