Chill a tall glass in the freezer until ready to use.
Place ice cubes into chilled glass.
Pour in grand marnia, vodka, cranberry juice, cranberry gingerale and lime juice.
Stir to blend well.
Garnish with lemon and orange slices.
Combine pineapple juice and water to make 2 cups.
Heat to boiling.
Add Jell-O and stir to dissolve.
Stir in cranberry sauce, lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Add sour cream; stir until thoroughly combined.
Fold in pineapple and pecans.
Pour into an 8-cup mold.
Chill until firm.
Unmold onto a serving plate.
Garnish with fresh strawberries and lemon twists, if desired.
Yields 12 servings.
Combine pineapple juice and water in a 2-quart saucepan.
Heat to boiling.
Remove from heat; add gelatin and stir until dissolved.
Stir in cranberry sauce, lemon juice, lemon peel and nutmeg.
Chill until mixture thickens, slightly.
Add sour cream, stir until mixed thoroughly.
Fold in pineapple and pecans.
Pour into 8 cup mold.
Chill until firm.
Garnish with strawberries if desired.
Serve.
Drain pineapple.
Boil pineapple juice, water and jello, stirring to dissolve it.
Remove from
heat and blend in cranberry sauce.
Add lemon juice and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then pineapple and pecans.
Makes about 2 quarts.
Pour into 9 x 13-inch Pyrex dish or spray mold with Pam for special Thanksgiving or Christmas treat.
Unmold on lettuce-lined serving dish.
Mash cranberry sauce and lemon juice with fork and spread in pan 1 1/2 inches thick.
Whip the heavy cream.
Fold in sugar, mayonnaise and nuts.
Spread mixture on top of cranberry sauce. Freeze overnight if possible.
Cut into 2-inch squares when ready to serve.
rained pineapple and 1/2 cranberry sauce. Mix well and pour
Drain juice from pineapple.
Add juice and water.
Heat to boiling and dissolve jello in hot liquid.
Cool until syrupy. With fork, mix cranberry sauce and drained pineapple.
Add to jello.
Turn in glass dish.
Refrigerate until it sets up a little, about 15 minutes.
Beat cream cheese and sweetened condensed milk. Beat in cranberry sauce and nuts. Chill for 45-60 min. Use as a dessert or late night snack. Makes 8-10 servings.
Stir together Jell-O, water and ice cubes until ice cubes are melted, then soft set in refrigerator.
Then mix cranberry sauce, pineapple, walnuts, celery and apple into soft Jell-O.
Grease a six-cup mold with mayonnaise.
Make the night before serving.
Melt Jell-O in hot water.
Then add crushed pineapple and cranberry sauce.
Stir until mixture is evenly distributed. Refrigerate until firm.
Combine cream cheese, powdered sugar and mayonnaise in large bowl; beat at medium mixer speed until smooth.
Stir in cranberry sauce, pineapple and pecans.
Fold in whipped topping.
Spoon in foil lined loaf pan.
Freeze 8 hours.
Remove 10 minutes before serving and cut into slices.
Makes 10 servings.
Combine pineapple juice and water in a 2-quart saucepan.
Heat to boiling.
Remove from heat.
Add gelatin and stir until dissolved.
Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly.
Add sour cream; stir until thoroughly combined.
Fold in pineapple and pecans.
Pour into 8-cup mold.
Chill until firm.
Unmold onto serving plate. Garnish with strawberries.
Combine pineapple juice and water; heat to boiling.
Add jello and stir until dissolved.
Stir in cranberry sauce, lemon juice and nutmeg.
Chill until mixture thickens slightly.
Add sour cream.
Stir until combined.
Fold in pineapple and pecans.
Pour into an 8 cup mold.
Chill until firm.
Combine cream cheese, mayonnaise and sugar; mix well.
Stir in cranberry sauce, pineapple and pecans.
Fold in whipped cream. Spread in 8 x 8 x 2-inch pan; freeze until firm.
Remove from freezer 5 minutes before serving.
Makes 10 to 12 servings.
Combine pineapple juice and water in a 2-quart saucepan; heat to boiling.
Remove from heat; add gelatin and stir until completely dissolved.
Stir in cranberry sauce, lemon juice, lemon peel and nutmeg.
Chill until mixture thickens slightly.
Add sour cream; stir until thoroughly combined.
Fold in pineapple and nuts.
Pour into an 8-cup mold or serving dish.
Chill until firm. Keeps well.
Serves 12 to 15.
Combine cream cheese, mayonnaise and powdered sugar in a large mixing bowl; beat at medium speed of an electric mixer until smooth.
Stir in cranberry sauce, pineapple, vanilla and pecans; fold in whipped topping.
In a large mixing bowl, combine cream cheese, mayonnaise and sugar; mix well.
Stir in cranberry sauce, pineapple with its juice and nuts.
Fold in whipped cream.
Pour mixture into an 8 x 8 x 2-inch pan.
Freeze until firm.
Let thaw 5 minutes before serving.
Combine 1st three ingredients; mix until smooth.
Stir in cranberry sauce; add next three ingredients.
Fold in Cool Whip. Refrigerate.
Dissolve Jell-O in boiling water and add cranberry sauce. Chill until slightly thickened; add remaining ingredients and refrigerate.
Can be served with sour cream and mayonnaise.
Also is attractive in ring mold with chicken or tuna salad in the center.
Drain pineapple, reserving syrup.
Add enough boiling water to syrup to make 1 cup. Dissolve gelatin in hot liquid.
Stir in cranberry sauce and orange peel. Chill until partially set. Fold in mandarin oranges and pineapple.
Whip the cream. Fold into fruit mixture.
Pour into a 6-cup mold and chill until set. Serves 8 to 10.