Welcome to the Thanksgiving edition of the Let’s Party: Practice Hospitality series! To kick off the party I am going to share one of my favorite Paula Deen recipes. I saw Paula make this on her show a few years ago and I just had to give it a try for Thanksgiving that year. It was a huge hit and I have made it every year since (for Thanksgiving, potlucks, Christmas, etc.). I substitute pecans for walnuts when I make it. Enjoy!
Cranberry-Pineapple Gelatin
Ingredients:
1 15-ounce can whole cranberry sauce
1/4 cup finely chopped walnuts
1/2 envelope unflavored gelatin
1 8-ounce can crushed pineapple packet in its own juice
2 3-ounce packages raspberry gelatins
1 cup boiling water
1/2 cup cold water
Topping
1 8-ounce package of cream cheese
1/4 cup of powdered sugar
2 tablespoons of whipped cream (I use real whipping cream – Y-U-M)
1/4 cup of walnuts
Directions
Spray a 4 cup gelatin mold or a 9 inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About an hour before serving, invert the mold onto a serving platter and allow to sit at room temp. the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl, mix together. Add to center of mold. Servings: 16 servings
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