|Recipe : Entry # 7202|
|Martha Joy Troyer|
|Southern Pines EC|
|2 3-ounce packages raspberry Jell-O®
2 cups boiling water
1 16-ounce can whole berry cranberry sauce
1 8-ounce can crushed pineapple
8 ounces cream cheese, at room temperature
1 cup sour cream
1/2 cup sugar
1/2 cup chopped pecans
1 teaspoon vanilla extract
|Empty contents of Jell-O packets in to a large mixing bowl; add boiling water and stir until dissolved. Add cranberry sauce and continue stirring until sauce is no longer jelled. Add crushed pineapple along with its juice. In a clear cut-glass bowl place half of the cranberry mixture. Be careful not to get the mixture up the sides of the bowl. (I take a cup and dip it into the bowl to keep the sides clean.) Refrigerate until cranberry mixture is firm.
Topping: Beat ingredients together until smooth. Keep at room temperature, so it will spread easily.
When first layer of cranberry mixture is jelled, spread half of topping mixture over it. Carefully pour in the remaining cranberry mixture and refrigerate until firm. Then spread on remaining topping mixture. Sprinkle on a few more chopped nuts as a garnish.
Note: This is such a festive dish with the deep red and white layers showing through the sides of a clear glass bowl. It is a tradition for our family’s Thanksgiving and Christmas meals.