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.
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.
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
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.
Bring cranberries and 1 cup water to a boil.
Remove from heat when cranberries have popped open.
Add splenda and stir, set aside to cool.
Dissolve gelatin with 1 cup boiling water.
Add cranberry sauce; mix thoroughly.
Add celery, pineapple and walnuts.
Pour into mold or bowl.
Place in refrigerator until set.
ompletely dissolved.
Beat in cranberry sauce until foamy.
Fold
n boiling water.
Add cranberry sauce.
Chop up to
In a saucepan, dissolve the gelatin in boiling water and stir in the orange rind and cranberry sauce. Refrigerate the mixture until it is thickened. Remove from the refrigerator and stir in the pineapple, celery and pecans. Pour the mixture into a lightly oiled 1 1/2-quart mold. Refrigerate the salad until it is firm. Unmold the salad on the lettuce leaves. Serves 10 to 12.
Let cream cheese come to room temperature.
Add sugar, salad dressing and whipped cream.
Blend all together.
Mix together cranberry sauce, well drained, crushed pineapple, marshmallows and pecans.
Add to cream cheese mixture.
Place in a Pyrex dish and freeze.
Drain pineapple
and cranberry sauce.
Add enough water to juices to
make
2 cups liquid.
Bring to a boil.
Dissolve jello in\thot
liquid.
Chill
until partially set.
Add salad dressing to\tcream
cheese
and
beat until fluffy.\tGradually beat in partially set jello.
Fold mixture into whipped cream. Set aside 1 1/2 cups of this mixture for topping.
Add drained fruit to remaining jello mixture.
Add pecans and apples.
Combine cranberry sauce and drained, crushed pineapple. Stir together sour cream and confectioners sugar; add to fruit mixture. Line
a
3
cup refrigerator tray with foil; pour in fruit mixture.
Freeze firm.
To serve, turn out frozen salad and let stand a few minutes at room temperature.
Remove foil and cut salad in six wedges.
Beat cream cheese and 1/2 cup milk and Dream Whip together. Add salad dressing and sugar.
Fold in cranberry sauce, nuts and pineapple.
Pour into mold or loaf pans and freeze at least 6 hours.
Should be thawed a little before serving.
Whip the whipping cream, sugar and salt to soft peaks.
Stir in mayonnaise; mix well.
Fold in cranberry sauce and orange juice.
Line muffin tin with foil or paper liners.
Fill with cranberry mix.
Freeze until firm.
Put in Ziploc bag.
Remove from freezer 10 to 15 minutes before serving.
May be used as salad or dessert.
In a mixing bowl, gently mix together cranberry sauce and apple chunks with their juices until combined.
Take care not to mash apples.
In another bowl, mix the sour cream with the lemon juice and sugar.
Stir into the cranberry mixture, blending well. Pour fruit mixture into a foil-lined 8 1/2 x 4 1/2-inch loaf pan. Cover and freeze salad at least 4 hours or until ready to serve. Remove from pan onto serving platter.
Let stand at room temperature for 5 to 10 minutes.
Dissolve jello in hot water; cool.
Add cranberry sauce, pineapple, lemon juice, celery and walnuts.
Chill the cranberry sauce and pineapple before starting; your salad will set more quickly.
Pour into 9 x 13-inch pan.
Set overnight.
Beat cream cheese with sugar and salad dressing.
Stir in cranberry sauce and drained pineapple.
Fold in whipped topping. Pour into 9 x 13-inch pan and freeze.
Serves 8 to 10.
Dissolve jello in boiling water and allow to cool until partially thickened.
Gently fold in sour cream, cranberry sauce and salt. Spoon into individual salad molds or l large mold. Chill until firm.
Unmold onto lettuce. Serve with any salad dressing.
Makes 6 to 8 servings.
Dissolve jello in water.
Add cranberry sauce and whip to dissolve. Cool.
Add apples, celery and nuts.
Chill.
May be served in squares on lettuce, top with salad dressing if desired.