Thanksgiving Recipes
Frosty Mold of Cranberries
This dish is so pretty it can even serve as a centerpiece.
Yield: 12 servings
Ingredients
- 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
Instructions
- Oil two 6 cup molds with 1 tablespoon mayonnaise and set aside.
- Drain pineapple, reserving liquid. Add enough pineapple juice to the liquid to make 2 cups. Set aside.
- Pour the boiling water into a medium-size bowl and sprinkle the gelatin over the water. Stir to dissolve.
- Add fruit juice and chill until partially set, about 45 minutes.
- Blend together the cream cheese and 2 tablespoons mayonnaise.
- Gradually whisk the gelatin into the cream cheese mixture.
- Stir in the drained pineapple, cranberry sauce, nuts, and apple.
- Fold in the whipped cream.
- Pour into a prepared molds and chill until set, about 4 hours.
Notes
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.
Attribution
Atlanta Cooks for Company, The Atlanta Music Club