Frosted Cranberry Salad
Frosted Cranberry Salad is a MUST for our Thanksgiving table - it’s my absolute favorite holiday dish!
Servings: 9
Calories: 212kcal
Ingredients
- 13 oz crushed pineapple
- 6 oz lemon jello (2 3-oz boxes)
- 1 c ginger ale
- 1 lb jellied cranberry sauce
- 8 oz whipped topping
- 8 oz cream cheese softened
- ½ c chopped pecans
- 1 tbsp butter
Instructions
- Drain pineapple, reserving syrup.
- Add water to make syrup 1 cup.
- Heat syrup/water in a small pan to boil.
- Dissolve jello in liquid and cool.
- Pour liquid into mixing bowl and gently stir in ginger ale. If you pour too fast or before the liquid is cool, it will fizz and bubble.
- Chill in the fridge until partially set.
- Meanwhile combine pineapple and cranberry sauce together until mixed well.
- Fold into jello mix and transfer to 9x9 dish. Chill in fridge until set.
- Fold softened cream cheese into whipped topping.
- Spread over firm jello.
- Toast pecans in butter in the oven at 350 for 5-10 minutes (make sure not to burn).
- Cool and sprinkle over the top of the whipped topping layer.
- Chill until time to serve.
Nutrition
Calories: 212kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 121mg | Potassium: 83mg | Fiber: 0g | Sugar: 28g | Vitamin A: 245IU | Vitamin C: 2.7mg | Calcium: 31mg | Iron: 0.3mg