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|DEBBIE'S CRANBERRY SALAD
1 large (6 oz) box cherry jello
6 TBSP sugar
2 c boiling water
16 oz can whole cranberry sauce
2/3 c chopped celery
2/3 c chopped pecans
2 c sour cream
Dissolve jello & sugar in water. Add cranberry sauce and stir well. (I reheat the mixture in the microwave for a minute or so in order to melt the cranberry sauce).
Chill until thickened, but not firm.
Add celery, pecans, and sour cream. Mix well.
Pour into mold or bowl. Chill until set.
Source Debbie Miller
|BLUEBERRY GRAPE SALAD
2 pkg grape jello
2 cups hot water
20 oz can crushed pineapple, undrained
1 can blueberry pie filling
8 oz cream cheese, softened
8 oz sour cream
1/2 c sugar
1/2 c chopped pecans
Mix first 4 ingredients and pour into serving dish. (I use a large glass baking pan), Refrigerate until congealed, Mix remaining ingredients and spread over jello mixture and refrigerate.
1 c cottage cheese
1 small pkg orange jello
1 c canned manadarin oranges, drained
1 c crushed pineapple, drained
8 oz Cool Whip
Mix jello with cottage cheese until jello is dissolved. Add remaining ingredients and stir until well mixed. Refrigerate until set.
16 oz can pear halves
3 oz pkg lemon Jello
8 oz cream cheese
1 c chopped pecans (or walnuts, if preferred)
1 c whipping cream, whipped, or 8 oz carton of Cool Whip
Drain juice from pears and reserve 1 c juice (or add enough water to juice to make 1 c). Bring juice to a boil and remove from heat. Add lemon Jello and stir until dissolved. Chill until partially set. Blend pears and cream cheese to a creamy consistence. Sitr in gelatin, nuts, and whipped cream or Cool Whip. Pour into large mold or bowl and chill several hours.
Source: JuelAnn Holtzclaw
|Raspberry Cranberry Salad
14 oz can whole-berry cranberry sauce
2 pkgs (3 oz each) raspberry jello
2 c boiling water (divided use)
1 TBSP lemon juice
1 c heavy cream
1/4 c sugar
8 oz cream cheese, softened
1 c pecans or walnuts, chopped
Dissolve jello in 1 c boiling water.
In another bowl, mix cranberry sauce and 1 c boiling water.
Add jello mixture and lemon juice.
Pour into a 13" x 9" dish that has been coated with cooking spray.
Refrigerate until firm.
Beat cream and sugar until stiff peaks form.
In another bowl, beat cream cheese and 1/2 cup of the whipped cream.
Fold in remaining whipped cream.
Spread over the jello and sprinkle with nuts.
Refrigerate several hours before serving.
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