In a 9-inch square pan dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and wine.
Chill until mixture thickens slightly.
Fold in pecans.
Chill until firm.
In small bowl beat cream cheese with sour cream until smooth.
Spread over gelatin.
Keep chilled until serving time.
Cut into squares and serve.
In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.
Dissolve gelatin in boiling water.
Stir in undrained pineapple, cranberry sauce and wine (or cranberry juice).
Chill until mixture thickens slightly.
Fold in pecans and turn into a 9 x 9 x 2-inch pan (for thinner, but larger squares, use a 13 x 9 x 2-inch pan).
Chill until firm.
Dissolve Jell-O in boiling water.
Stir in undrained pineapple, cranberry sauce and wine.
Fold in chopped nuts.
Pour into 9 x 9-inch pan sprayed with Pam.
Refrigerate until firm. When Jell-O is set, mix cream cheese and sour cream.
Spread over Jell-O.
Garnish with chopped nuts.
Dissolve gelatin in boiling water.
Stir in undrained pineapple, cranberry sauce and wine.
Chill until mixture thickens slightly.
Fold in pecans and turn into a 9 x 9 x 2-inch square pan.
Chill until firm.
When gelatin is set, soften cheese and gradually beat in sour cream until mixture is smooth and creamy. Spread over gelatin.
Chill.
Makes about 9 servings.
Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
Reduce to low heat and simmer about 5 minutes till thickened.
Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.
Drain crushed pineapple; reserve juice.
Combine reserved juice with 3/4 cup pineapple juice in saucepan.
Bring to boil. Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin.
Stir in Port wine or cranberry juice.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients.
Pour into 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate; garnish with sliced pineapple.
Serves 12.
Drain crushed pineapple; reserve juice.
Combine reserved juice with pineapple juice (1 3/4 cups) in pan.
Bring to a boil. Stir in jello until dissolved.
Break up cranberry sauce and add to jello.
Stir in 3/4 cup pineapple juice.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients.
Chill overnight.
Drain crushed pineapple; reserve juice.
Combine reserved juice with pineapple juice, (1 3/4 cups) in saucepan.
Bring to boil.
Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin; stir in Port.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients, except garnish.
Pour intil 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate, garnish with sliced pineapple.
Drain crushed pineapple, reserving syrup.
Add enough water to pineapple syrup to equal 2 cups liquid.
In a saucepan, combine gelatin and sugar.
Gradually add pineapple liquid to gelatin-sugar mixture.
Heat, stirring constantly, until gelatin and sugar dissolve.
Remove from heat.
Add lemon juice; chill until partially set.
Fold in crushed pineapple, cranberry-orange relish, celery and walnuts.
Chill until firm.
Pour juice from crushed pineapple and cranberry sauce in a measuring cup
Drain pineapple and reserve juice; add water to make 1/2 cup. Set aside.
Dissolve Jell-O in 1 cup boiling water.
Break up cranberry sauce and add to Jell-O.
Add 1/2 cup of reserved liquid.
Chill until it starts to set.
Add pineapple and apple. Chill until firm.
Drain and reserve syrup from pineapple, add water to equal 1 cup.
In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.
Drain pineapple, reserving juice.
Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour liquid over gelatin mixes in large bowl.
Stir 2 minutes, until powder is completely dissolved.
Stir in pineapple, cranberry sauce, walnuts, and apple.
Spoon mixture into 24 paper-lined muffin cups.
Refrigerate 2 1/2 hours or until firm. Remove liners.
Slice cranberry sauce, reserving 3 slices.
Puree remaining cranberry sauce and pineapple together in food processor or blender.
Put in serving dish. Place reserved slices of cranberry sauce on top.
Chill 2 hours.
Serve as a side dish or dessert.
Drain pineapple juice.
Combine jello and sugar in a large mixing bowl.
Add boiling water and stir until dissolved.
Stir in cold water, lemon juice and pineapple juice.
Chill until partly set.
Stir in pineapple, cranberry and celery.
Pour into mold. Chill until firm.
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
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.
Dissolve Jell-O in hot water and set aside to cool. Mix cream cheese with a small amount of pineapple juice. When well mixed, add pineapple, cranberry sauce and nuts to Jell-O and chill until firm.
Combine pineapple
juice,
cranberry
juice cocktail and ginger ale in a
large bowl.
Stir in lemon juice.\tFloat lemon slices on top.
Yield: 25 (4 ounce) servings.