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Thursday, December 9, 2010

WINNER is announced and a LOVELY PD Gelatin Salad

OMHappiness!!!!  The WINNER has been chosen for the yummy True Nuts give-away! 

I'm delighted to announce that the #10 comment on my give-away post has been drawn from, the lovely Ingrid of Baseball, Baking and Books has been chosen! Congrats Ingrid!  I will be contacting you soon to get your home address to mail away your yummy nuts.  :-)

Along with my happiness over Ingrid winning The True Nut give-away I'm delighted to share with you a very special recipe.  Special in what way you ask? Well, let's just say that I have finally come across a PD (Paula Deen) recipe that does NOT contain butter.  That's right NO butter exists in this recipe from the sweet southern gal we all love.  I know, I know this may not really be fair because the recipe I'm about to share with you is a gelatin mold salad so why would it even be possible for butter to be an ingredient in it?  Just wondering....have you ever heard of a gelatin mold that has butter in it?  Me neither (so far).  But the reality of this d'lish gelatin salad mold that PD created is that it has a lovely nutty cream cheese filling that could easily have a little butter added to it......but PD held herself back and didn't do it!  I'm proud of you girl! ;-)

I made this gelatin salad for Turkey Day.  It was a BIG hit and it was easy to put together along with wonderful flavors from the combination of pineapple, cranberry and raspberry.   I will definitely be making this recipe again....most likely for Christmas dinner.

Cranberry Pineapple Gelatin Salad
(recipe from Paula Deen)


2 (3oz.) packages raspberry gelatin

1/2 envelope unflavored gelatin

1 cup boiling water

1/2 cup cold water

1 (8oz.) can crushed pineapple in its own juice

1 (15oz.) can whole cranberry sauce

1/4 cup finely chopped walnuts (optional....I didn't add these)

Filling Ingredients:

1 (8oz.) package cream cheese, softened

1/4 cup powdered sugar

2 Tbsp whipping or heavy cream

1/4 cup chopped walnuts


1. Spray a 4 cup gelatin mold or a 9x9 square pan with non-stick spray.  Set aside.

2. Combine 2 boxes of raspberry jello and non-flavored gelatin in a glass bowl.  Add in 1 cup boiling water...

 and stir with a metal spoon until the gelatin is completely dissolved - about 2 minutes of continual stirring.

3. Stir in 1/2 cup of cold water.

4. Add the crushed pineapple (and it's juice) along with cranberry sauce and chopped nuts (if you wish).....

  Stir well with a metal spoon until all ingredients are completely incorporated.

5. Pour mixture into prepared mold....

  Cover with plastic wrap and refrigerate until firm - at least 4 hours (or overnight as I did).

6. Make filling by combining softened cream cheese, powdered sugar and whipping/heavy cream....

  Beat until smooth with a hand held mixer.  Add in chopped nuts and mix to combine. Set aside.

7. About an hour before serving gelatin salad remove from refrigerator and invert onto a serving platter.  Allow to sit at room temperature and the mold will release itself and come clean from the mold. 

8. Once gelatin has been removed from mold gently fill or top with filling....

Yummy!  What treat of a gelatin salad!

Happy Pineapple-Cranberry Gelatin Salad Making!


  1. This sounds absolutely delicious, cool and refreshing.

  2. Color is absolutely beautiful! And love the cranberry & pineapple combination!

  3. Love gelatin molds, I make one at Christmas too. What are Sprinkled Munchkins?

  4. It sound really special. I am in favor to gelatin and love the recipe you have shared with us.

  5. YAY! I am so excited about winning! I haven't won anything in FOREVER and I adore nuts! Thank you Avril!

  6. I make this every Thanksgiving and Christmas, and it's always well-received. A no-fail hit every time!

  7. oh yum! I love Hello salads and this is a beautiful one in the shape of a Bundt! Loving the cream cheese too.

    No butter? I'm shocked too!



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