Cranberry Salad with Cream Cheese
Source: Lucile Fuller, Wichita, Kan.
The fresh taste of this salad is welcome in the hot summer heat! I’ve let it cool a bit and then poured it into individual plastic serving cups so guests can keep their salad separate from their baked beans and steak.
1 1/2 c. boiling water
2 small pkgs. cherry gelatin
1 pkg. cranberries
2 c. granulated sugar
1 large can crushed pineapple
1 (8-oz.) pkg. cream cheese
1/2 c. pecan or walnut pieces
1. In a large mixer bowl, dissolve cherry gelatin in boiling water.
2. In food processor, grind cranberries, bananas and apples with sugar. Add crushed pineapple with juice and pulse for a few seconds until combined. Add to the gelatin in the mixer bowl.
3. Pour into a 9-inch-by-13-inch pan. Refrigerate until firm.
4. Prepare topping by mixing softened cream cheese with a little milk to thin. Spread on the firm salad and sprinkle with nuts.