Why I Love This Recipe
This white capped cranberry gelatin salad is a perfect accompaniment to the Thanksgiving meal.
Ingredients You'll Need
2 (3-ounce) packages raspberry-flavored gelatin
2 cups boiling water
1 (12-ounce) package fresh or frozen cranberries, thawed
2/3 cup orange juice
2 cups sugar
1 (20-ounce) can crushed pineapple in juice
1 teaspoon freshly grated orange peel
1 (3-ounce) package cream cheese, softened
1 cup LAND O LAKES™ Heavy Whipping Cream
1 cup miniature marshmallows
Dissolve gelatin in boiling water in large bowl. Set aside.
Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, until well chopped (1 to 2 minutes). Repeat with remaining cranberries and orange juice. Place chopped cranberries into medium bowl.
Stir cranberry mixture and all remaining gelatin ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate until set (6 hours or overnight).
Beat cream cheese in small bowl at medium speed until well mixed. Reduce speed to low; add whipping cream. Beat until well mixed. Increase speed to high. Beat until stiff peaks form. Gently stir in marshmallows by hand.
Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.