Cranberry Salad

DELICIOUS!!!!


This dish can be served mixed up in a serving bowl, as seen above, or in it's original shape (picture below).



I was extremely pleased with how this salad turned out for our Thanksgiving feast at work. I'm posting the recipe right away because several friends at work have requested the recipe.

Cranberry Salad

2 (3 oz.) boxes raspberry Jell-O
2 (16 oz.) cans whole-berry cranberry sauce
2 Granny Smith apples, peeled and diced
2 (16 oz.) mandarin oranges, drained
1 & 1/2 c. pecans
1/8 tsp. cinnamon
dash ground cloves

1. Prepare gelatin according to package directions in a baking dish.

2. Stir cranberries, apples, oranges, pecans, cinnamon, and cloves into the gelatin mixture.

3. Refrigerate overnight or until firm.

*I adapted this recipe from one similar in Family Circle magazine March 2009.

Strawberry Pretzel Salad

Layer 1: pretzels, butter & sugar


Layer 2: cream cheese, sugar & whipped topping


Layer 3: jello and strawberries &... wa-lah! SOOOOO yummy!

Strawberry Pretzel Salad

by: Jackie Pierce

2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 oz.) cream cheese, softened
1 cup white sugar
1 (8 oz.) whipped topping, thawed
2 (3 oz.) packages strawberry flavored gelatin
2 cups boiling water
2 (10 oz.) or 1 (16 oz.) packages frozen strawberries

1. Preheat oven to 400 F.
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Lastly refrigerate until set.