Ingredients Jump to Instructions ↓

  1. 1 package (3 ounces) raspberry gelatin

  2. 1 cup boiling water

  3. 1 cup whole-berry cranberry sauce

  4. 1 can (8 ounces) unsweetened crushed pineapple, drained

  5. 1 graham cracker crust (9 inches)

  6. 2 cups miniature marshmallows

  7. 1/4 cup sweetened condensed milk

  8. 1/2 teaspoon vanilla extract

  9. 1 cup heavy whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and pineapple. Chill until partially set. Pour into crust. Refrigerate until set. Meanwhile, in a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted. Remove from the heat. Stir in vanilla. Transfer to a large bowl. Cover and let stand until cooled to room temperature. Whisk in a third of the whipped cream until smooth (mixture will be stringy at first). Fold in the remaining whipped cream. Spread over gelatin layer. Refrigerate until set. Yield: 6-8 servings.


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