Tuesday, December 7, 2010

Cranberry Cream Cheese Salad

This is my new favorite fruit salad. I'd never had it until last Thanksgiving when we ate with Anthony's relatives here in Kentucky. I don't know how I have been deprived of this for so many years, I think I enjoyed it more than the pie! I really recommend you use real cranberries here, your kids with thank you for not torturing them with the jelled kind. Also, the first time I made this I wasn't brave enough to try sour cream, so I used cool whip instead. It tasted good, but after trying both I prefer the sour cream (if you're going low-fat for everyday eating then you can use cool whip, for Thanksgiving or Christmas use the sour cream).

1 package whole cranberries
1 1/2 cups boiling water
2 small packages raspberry jello (can also use strawberry)
1 20oz can crushed pineapple with juice
1/2 cup sugar

1 cup pecans
2 8oz packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups sour cream (you could also use cool whip)

Cook cranberries according to package directions (boil water and sugar until cranberries pop). Drain. Boil water for jello. Stir water and jello in large bowl and mix until dissolved. Stir in cooked cranberries, pineaple (with juice) and 1/2 cup sugar. Pour into large 9x13 dish.

In a small bowl beat cream cheese and powdered sugar and vanilla until smooth and creamy. Stir in sour cream. Spread over cranberry salad and top with pecans. Refrigerate until firm, at least 1 hour. YUM! Print Friendly and PDF
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