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cranberry layer:
1 package (3 ounces) cranberry or raspberry gelatin
1 cup boiling water
1 can (14 ounces) whole-berry cranberry sauce
lemon layer:
1 package (3 ounces) lemon gelatin
1 cup boiling water
3 ounces cream cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed pineapple, undrained
1/2 cup heavy whipping cream, whipped
1 cup miniature marshmallows
2 tablespoons chopped pecans



In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set.
In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours.
Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

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