Recipe: Frosted Cranberry Salad

A use for jellied cranberry sauce I approve of!

More Summer Jell-O Salads

“Cut into squares and serve on lettuce leaves.”—Gloria Taydach, Stillwater, Oklahoma, Keyes Gateway Presents Culinary Classics


13½-oz can crushed pineapple, drained, syrup or juice reserved and combined with enough water to make 1 C liquid
6-oz package lemon jell-o
14 oz (1¾ C) ginger ale
1 lb-can jellied cranberry sauce
1 pint whipping cream, whipped
8-oz package cream cheese, softened
½ C nuts, chopped

Heat pineapple liquid to boiling and dissolve jell-o in hot liquid. Cool. Gently stir in ginger ale and chill until partially set. Blend together cranberry sauce and pineapple, and fold into jell-o mixture. Turn mixture into a 9x9x2-inch dish and chill until firm. Blend cream cheese into whipped cream, spread over gelatin, and sprinkle nuts over top.