Cranberry-Pineapple Gelatin Salad - cooking recipe

Ingredients

2 (3 ounce) packages raspberry gelatin powder
0.5 (8 ounce) envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8 ounce) can crushed pineapple with juice
1 (15 ounce) can whole berry cranberry sauce
1/4 cup finely chopped walnuts
Topping
1 (8 ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts, chopped

Preparation

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 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.