Aunt Pittypat's Pantry-style Raspberry-Cranberry Gelatin Salad

  • 1 (20 oz.) can crushed pineapple
  • 1 large box raspberry gelatin
  • 4 oz cream cheese, softened
  • 2 Tbsp mayonnaise
  • 1 (16 oz.) can whole berry cranberry sauce
  • 2 cups chopped walnuts
  • 2 cups Cool Whip image placeholder

Drain pineapple, reserving juice in a measuring cup, and add water to juice to measure 1 cup.

In a saucepan, heat juice to boiling; remove from stove and stir in raspberry gelatin. When gelatin is dissolved, pour into a medium bowl with cream cheese and mayonnaise. Mix until cheese is well incorporated. Add pineapple, cranberry sauce and walnuts, stirring well. Fold in Cool Whip? and turn into a 13 x 9-inch pan. Chill in refrigerator until set, about 2 hours.

Makes 4
Submitted by: Recipe Group Member, Glendale, AZ