JANICE’S CRANBERRY SALAD
JANICE'S CRANBERRY SALAD
Serves: Serves 15-18.
Ingredients
- 1 bag fresh cranberries
- 2 cups water
- 3 c. sugar
- 1 c. pecans, chopped
- 1 lg. box cherry Jell-O
- 1 (#2) can (2-1/2 c.) crushed pineapple, with juice drained
- 1 (8 oz.) pkg. cream cheese, crumbled
- 1 sm. bag bite-size marshmallows (sm.)
- 1 pt. (2 half-pints) whipping cream, unwhipped
Instructions
- Cook cranberries in water until they quit popping. Add sugar, pecans, cherry Jell-O, crushed pineapple, with juice drained. Pour mixture into 15xl0 inch pan and refrigerate for 12-15 hours. Mix in separate bowl: cream cheese, marshmallows, whipping cream. Let stand in refrigerator overnight. Whip until thick and spread over cranberry mixture. Cut into squares. The longer it sets, the better it gets.
Notes
Ellen Larson
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