Serves: 15
Total Calories: 231
* Blend cream cheese, sour cream, sugar and lemon juice. Spread over gelatin salad. Cook cranberries in 2 cups water until soft. Add sugar and again bring to a boil. Remove from heat stir in gelatin to dissolve. Add additional water to reserved pineapple juice to equal 1 cup. Add to gelatin refrigerate until partially set. Fold in apple, celery, nuts and crushed pineapple. Pour into a 13 x 9-inch glass dish chill until set. Spread with the following topping and chill 3 to 4 hours.
This Frosted Cranberry Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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