Serves: 12
Total Calories: 258
Drain pineapple and cranberry sauce, reserving liquid. Add enough water to make 2 cups liquid. Bring to a boil. Dissolve gelatin in hot liquid. Chill until partially set.
Beat softened cream cheese and salad dressing together until fluffy. Gradually beat in gelatin. Fold this mixture into whipped cream. Set aside 1 1/2 cups of this mixture for topping. Add drained fruit and apple to cheese mixture. Pour into 12 x 17 1/2 x 2-inch glass dish. Refrigerate until surface sets, about 20 minutes. Frost with reserved topping. Refrigerate several hours. May freeze for a few days; remove to refrigerator 1 hour before serving.
This Frosted Cranberry Salad recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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