Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
Mix Jell-O with 2 cups hot water and 1 cup cold water.
Add cranberry sauce.
Beat cranberry sauce into Jell-O with eggbeater or mixer.
Add grated orange and 1/2 cup sugar.
Congeal.
Good for Christmas.
Dissolve gelatin in boiling water and set aside to cool.
Mix cream cheese with a small amount of pineapple juice.
Add pineapple, cranberry sauce and chopped nuts, add to cooled gelatin mixture and chill until firm.
In large bowl, dissolve Jell-O in hot water; add cranberry sauce, breaking berries apart with spoon.
Mix well.
Add remaining ingredients and stir until evenly distributed.
Pour into 11 x 9 x 2-inch glass dish and refrigerate overnight.
Cut into squares and serve.
Can use a mold.
Contains 147 calories, 4 to 7 g fat.
Mix gelatins and water until completely dissolved. Add cranberry sauce and stir until melted.
Add drained pineapple, nuts and celery. Pour into 2-quart mold or into individual molds and place in refrigerator until set. Unmold on bed of lettuce leaves and drizzle with the following dressing, if desired.
Dissolve jello in boiling water and stir until dissolved.
Add pineapple, cranberry sauce and nuts and chill.
Good with turkey.
Dissolve jello in hot water.
Add pineapple.
Chill to soft consistency.
Add nuts and cranberry sauce.
Bring water and pineapple juice to boil. Add lemon jello. Mix with cranberry sauce and nuts. Refrigerate until set.
Dissolve raspberry gelatin in boiling water.
Cool.
Mix cream cheese well with the drained pineapple juice.
Add the package of clear gelatin.
Mix in pineapple, cranberry sauce and nuts.
Add the cooled raspberry gelatin to the mixture.
Chill until firm.
Dissolve gelatin in hot water.
Add cranberry sauce and crushed pineapple.
Let chill until partially jelled.
Add sour cream and mix well.
Let congeal until firm.
old with 1 tablespoon creamy salad dressing. Zest 1 orange and
Grind cranberries; add rind of oranges and cut up oranges.
Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
Bring 2 1/2 cups of water to a boil in a large saucepan over high heat; remove from heat. Add gelatin, stirring 2 minutes, or until gelatin dissolves.
Stir cola, cranberry sauce, cherries, and chopped pecans into gelatin mixture.; pour into a lightly greased 12-cup ring mold. Cover and chill 8 hours or until firm.
Unmold congealed salad onto a serving platter.
n boiling water.
Add cranberry sauce.
Chop up to
Dissolve Jell-O in water.
Add cranberry sauce and mix well. Chill until slightly thickened.
Fold in apples and put into a congealed salad mold.
Chill until firm.
Mix jello and hot water together and let cool.
Add Port wine, pineapple, cranberry sauce and nuts; refrigerate until set.
Whip cream cheese, confectioners sugar and sour cream until well blended.
Spread topping evenly over congealed salad and refrigerate until time to serve.
Cut into squares before serving.
Dissolve Jell-O
in 1 cup boiling water. Add cranberry, pineapple and nuts.
Take half of mixture and let jell until firm. Cream together the cream cheese, mayonnaise and enough pineapple juice to spread easily. Spread
on top of Jell-O that is congealed.
Pour remaining Jell-O on top and let congeal until firm.
Very pretty and good for the holidays.
Dissolve
jello
in
boiling water; drain pineapple and measure
liquid.
Add water to make 1 cup.\tAdd to jello, stir in cranberry
sauce
and pineapple.
Pour into a 2-quart flat pan. Refrigerate
until\tfirm.
Combine\tcream cheese, sugar, sour cream and vanilla.\tSpread on congealed salad.
Sprinkle with nuts.
Add water to drained juice to make 2 cups of liquid; bring to a boil.
Stir in Jell-O and cranberry sauce.
Refrigerate until slightly congealed.
Dissolve orange gelatin in boiling water.
Add cranberry sauce and blend well.
Add plain gelatin.
Add remaining ingredients and stir just to blend.
Spray an 8 cup mold with nonstick cooking spray.
Pour mixture into mold.
Chill.
When mixture begins to gel, stir to distribute nuts evenly.
Continue to chill until firm.
Garnish with dollop of sour cream.