Susie’s Cranberry-Pineapple Gelatin Salad

• Light and delicious jello salad. Can be served as a classic Gelatin Mold, or in individual servings topped with whip cream topping and nuts.

My second-cousin Susie served this scrumptious surprise treat, when my sister and I visited her and I begged for the recipe. It’s an original Paula Deen, but she omitted an ingredient, served it in pretty little individual serving bowls, topped with walnuts and fresh mint (from her garden), so Susan totally owns it now!

Ingredients

• 2           3 oz. packages raspberry gelatin
• 1 cup     boiling water
• 1/2 cup  cold water
• 1           8 oz. can crushed pineapple packed in it’s juice
• 1           15 oz. can whole cranberry sauce
• 1/4 cup  finely chopped walnuts

Topping:

• 1           8 oz. package cream cheese
• 1/4 cup  confection sugar
• 2 Tblsp  whipped cream
• 1/4 cup  walnuts
• Fresh mint

Directions

1. Spray a 4-cup gelatin mold or 9 by 9 square pan with vegetable oil cooking spray.
2. In a medium glass mixing bowl, add raspberry gelatin. Pour1 cup boiling water into bowl and stir continuously for 2 minutes, until the gelatin is completely dissolved. Stir in cold water.
3. Add pineapple and juice, cranberry sauce and walnuts to the gelatin and stir with a metal spoon until all ingredients are completely incorporated.
4. Pour the mixture into the mold, cover with plastic wrap and refrigerate until firm.
5. About an hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come free from the mold.
6. Combine cream cheese, confection sugar, and whipped cream. Can spoon topping in center of the mold, or on the side.