• 12servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cans (8 ounces each ) crushed pineapple

  2. 2 packages (3 ounces each ) strawberry gelatin

  3. 3/4 cup cold water

  4. 1 can (14 ounces) jellied cranberry sauce

  5. 1/3 cup chopped pecans

  6. 1 tablespoon butter

  7. 1/2 cup cold milk

  8. 1/2 cup heavy whipping cream

  9. 1 package (3.4 ounces) instant vanilla pudding mix

  10. 1 package (3 ounces) cream cheese, softened

Instructions Jump to Ingredients ↑

  1. Cranberry Gelatin Squares Recipe photo by Taste of Home Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside.

  2. In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set.

  3. In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm.

  4. Place pecans and butter in a shallow baking pan. Bake at 350° for 8 minutes or until golden brown, stirring occasionally; cool.

  5. In a small bowl, whisk the milk, cream and pudding mix for 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm. Yield: 12 servings.


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