Sandy's Holiday Cranberry Salad
The holidays just aren't complete without THIS ONE!
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Cranberries, 1 pkg. (12 oz.) Water, 1-3/4 cup Cherry Jello, 2 pkgs. (3-oz ) Sugar, 1/2 cup Tokay grapes, 1 cup, halved |
Celery, 1 cup finely chopped Pineapple - 1 can crushed (1 lb. 4 oz) Cream cheese, 1 pkg. (3-oz.) Marshmallows, 16, quartered Heavy whipping Cream, 1 cup |
Wash 1 pkg. cranberries (12 oz), add 1-3/4 c. water; cook until they start to pop. Boil 5 minutes. Beat w/rotary beater to break up berries. Add 2 pkgs. cherry jello (3 oz. each) and 1/2 c. sugar; stir until dissolved. Place over ice water, stir frequently until thick. Fold 1 cup Tokay grapes, halved, into jelled mixture with 1 cup finely chopped celery and 1 can (1 lb. 4 oz) crushed pineapple. Pour into 12 x 8 x 2 pan. Chill overnight. Mash 1 3 oz. pkg. cream cheese slightly in a bowl. Add 16 marshmallows (quartered) and 1 cup whipping cream. Refrigerate overnight. Beat with electric mixer until stiff. Cut salad into squares and serve on crisp salad greens, topped with whipped cream mixture. 12 servings.