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.
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.
Blend cream cheese, mayonnaise and sugar.
In separate bowl, stir together pineapple, cranberry sauce and nuts.
Add to cream cheese mixture.
Gently stir in topping.
Pour into a 9 x 5-inch loaf pan.
Cover with heavy-duty foil and freeze.
Slice frozen salad into 3/4-inch slabs and serve on a bed of lettuce.
Makes 12 servings.
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.
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.
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 Jell-O in hot water. Add whole cranberry sauce and stir until blended. Chill until partially thickened. Add pecans and drained crushed pineapple. For a richer red color, add a drop or two of red food coloring. Pour into a lightly greased square pan or dish. Chill until firm. Blend mayonnaise with cream cheese and serve with salad.
In a saucepan, combine reserved syrup and enough water to make 1 cup. Bring liquid to a boil and add cranberry and raspberry gelatin; stir until dissolved. Add cold water and cool to room temperature.
In a mixing bowl, combine pineapple, cranberry sauce, apples and nuts. Add to gelatin and mix well.
Pour into serving dish and keep chilled until ready to serve. Garnish with apple slices dipped in lemon juice.
Dissolve gelatin in the hot water.
Drain the thawed frozen strawberries and pineapple and add water to make 1 cup liquid and add to gelatin.
Chill the gelatin until it begins to congeal, then add the berries, crushed pineapple, cranberry sauce and the diced marshmallows.
Return to refrigerator until congealed. Serve on lettuce with a little mayonnaise.
Drain pineapple, reserving syrup.
Add water
boiling water together.
Mix cold water and Knox gelatine together.
Add Jell-O, Knox gelatine and Port wine together.
When slightly thickened, add pineapple, cranberry sauce and finely chopped pecans or walnuts.
Pour into 9 x 12-inch pan.
Dissolve jello in boiling water and let cool. Add strawberries, pineapple, cranberry sauce and pecans. Put into a 12 x 8 x 2-inch pan or mold sprayed with cooking spray. Chill until firm.
Dissolve jello in boiling water and let cool.
Add strawberries, pineapple, cranberry sauce, celery and pecans.
Put into a 12 x 8 x 2-inch pan or your favorite mold, sprayed lightly with cooking spray.
Cover and chill until firm.
Unmold on lettuce-lined plate.
Serves 12.
Dissolve jello in 2 cups boiling water.
Add 1 cup cold water. Chill in 9 x 13-inch or 2 (8-inch) square pans until partially thickened.
Fold in pineapple, cranberry sauce and nuts.
Chill.
Dissolve gelatin in hot water; let thicken slightly.
Mix pineapple, cranberry sauce and pecans.
Mix mayonnaise and sour cream, adding a small amount of fruit juice from the fruit mixture; blend well.
Stir into gelatin.
Chill overnight.
Salad will keep for a week in refrigerator.
In bowl, combine milk and lemon juice. Mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans
and food coloring, if desired. Fold in the whipped topping. Spoon into a 13 x 9 x 2 inch baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12-16 servings.
Mix Jell-O and water.
Add pineapple, cranberry sauce and oranges; mix well.
Add pecans.
Chill.
Dissolve Jell-O in boiling water and let cool.
Add strawberries, pineapple, cranberry sauce, celery and pecans.
Put into a 12 x 8 x 2-inch pan or your favorite mold, sprayed lightly with cooking spray.
Cover and chill until firm.
Unmold on lettuce lined plate.
Serves 12.
Blend softened cream cheese, mayonnaise and sugar.
Add pineapple, cranberry sauce and nuts. Whip cream and fold into mixture.
Pour into a mold or loaf pan that has been sprayed with vegetable spray or lined with plastic wrap.
Freeze.
To serve: let stand for 15 minutes, turn out on bed of lettuce and slice as needed.
Unused portion may be returned to freezer and kept for a few weeks.