Frosty Mold of Cranberries

This dish is so pretty it can even serve as a centerpiece.


  • 3 tablespoons mayonnaise, divided
  • 1 (8.5 ounce) can crushed pineapples, drained
  • 1 1/2 cups pineapple juice
  • 2 cups boiling water
  • 2 (3 ounce) packages cranberry gelatin
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup heavy cream, whipped
  • 1 cup walnuts, chopped coarsely
  • 1 tart apple, peeled and chopped
  • 1 (16 ounce) can whole cranberry sauce


  1. Oil two 6-cup molds with 1 tablespoon mayonnaise and set aside.
  2. Drain pineapple, reserving liquid. Add enough pineapple juice to the liquid to make 2 cups. Set aside.
  3. Pour the boiling water into a medium-size bowl and sprinkle the gelatin over the water. Stir to dissolve.
  4. Add fruit juice and chill until partially set, about 45 minutes.
  5. Blend together the cream cheese and 2 tablespoons mayonnaise.
  6. Gradually whisk the gelatin into the cream cheese mixture.
  7. Stir in the drained pineapple, cranberry sauce, nuts, and apple.
  8. Fold in the whipped cream.
  9. Pour into a prepared molds and chill until set, about 4 hours.

Servings: 12

This may be frozen for 1 week and thawed in the refrigerator overnight. It may be thawed for 2 hours if you want to serve it partially frozen.

Source: Atlanta Cooks for Company, The Atlanta Music Club