Cranberry gelatin salad with a delicious cream cheese frosting is the perfect accompaniment to the Thanksgiving meal.
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2 (3-ounce) packages raspberry-flavored gelatin
2 cups boiling water
1 (12-ounce) package fresh or frozen cranberries, thawed
2/3 cup orange juice
2 cups sugar
1 (20-ounce) can crushed pineapple in juice
1 teaspoon freshly grated orange zest
3 ounces cream cheese, softened
1 cup Land O Lakes® Heavy Whipping Cream
1 cup miniature marshmallows
Dissolve gelatin in boiling water in bowl. Set aside.
Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, 1-2 minutes or until well chopped. Repeat with remaining cranberries and orange juice. Place chopped cranberries into bowl.
Stir cranberry mixture and all remaining base ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate 6 hours or overnight or until set.
Beat cream cheese in bowl at medium speed until well mixed. Add whipping cream; beat at low speed until well mixed. Beat at high speed until stiff peaks form. Gently stir in marshmallows.
Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.