BCL - Creamy Cranberry Jell-O® Salad So Tasty

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Creamy Cranberry Jell-O® Salad

"This is my favored Thanksgiving dish! The sweetness is a nice evaluation to the saltiness of the turkey. The walnuts and apples provide a pleasing texture, but make sure they are chopped small enough. The mayo seems like a unusual addition, but you don't taste it, and it improves the feel of the cream cheese. Enjoy!"

Ingredients :

• 1 (eight ounce) can crushed pineapple, drained and juice reserved
• 1 (16 ounce) can whole berry cranberry sauce, tired and juice reserved
• 1 half of cups water, or as wished
• 2 (three ounce) programs raspberry-flavored gelatin mix (together with Jell-O®)
• 1 (eight ounce) bundle cream cheese at room temperature
• 2 tablespoons mayonnaise
• 1 cup frozen whipped topping (which include Cool Whip®), thawed
• 1 tart apple, peeled and finely chopped
• 1/2 cup chopped walnuts
• half cup frozen whipped topping (which include Cool Whip®), thawed - or to flavor

Instructions :

Prep : 20M	Cook : 12M	Ready in : 5H10M

• Pour juice from overwhelmed pineapple and cranberry sauce in a measuring cup and add sufficient water to identical 2 cups of liquid; carry to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate till in part set, approximately forty five minutes.
• Beat cream cheese with mayonnaise in a bowl with an electric mixer till fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin aggregate. Transfer to a serving bowl and refrigerate until set, approximately four hours. Serve frosted with half cup whipped topping, or as favored.

Notes :

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