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This cranberry salad is creamy, sweet, zippy, and very tasty. Here’s what my mother said about this dessert:
This cranberry salad is the best I’ve ever tried! There’s no way I can wait ’til Thanksgiving to make this. It’s going to be our new Sunday dinner treat!
This has quickly become my family’s favorite dessert and I think it’s going to be on our Thanksgiving menu for years!
1 12-oz. bag fresh cranberries
1 cup Domino white sugar
1 6-oz. package red jello (your favorite flavor)
1 8-oz. can crushed pineapple, drained
3/4 cup orange juice
1 grated apple
1 cup pecans or other nuts of your choice, chopped
2 cups whipping cream
8 oz. Philadelphia cream cheese, softened
Process cranberries in a blender. In a bowl, pour cranberries over sugar and mix until sugar has dissolved.
Bring 3/4 cup water to a boil. Stir in jello and cool. Stir cooled jello in the cranberries and add pineapple, juice, apple and chopped nuts. Mix well, cover and refrigerate overnight.
Whip the cream and beat in the cream cheese. In a glass serving dish or smaller dessert dishes, layer some of the cranberry mixture, whipped cream and then more cranberries. Refrigerate until ready to serve.
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Quick Tip: Add a handful of maraschino cherries to this salad if you prefer more sweetness and texture.