Cranberry-Pineapple Gelatin Salad

• (3 ounce) packages raspberry gelatin powder↗2 packages

  3 ounce

• (8 ounce) envelope unflavored gelatin↗0.5 envelope

  8 ounce

• cup boiling water1 cup
• cup cold water1⁄2 cup
• (8 ounce) can crushed pineapple with juice↗1 can

  8 ounce

• (15 ounce) can whole berry cranberry sauce1 can

  15 ounce

• cup finely chopped walnuts1⁄4 cup
• Topping
• (8 ounce) package cream cheese↗1 package

  8 ounce

• cup confectioners' sugar↗1⁄4 cup
• tablespoons whipped cream↗2 tablespoons
• cup walnuts, chopped↗1⁄4 cup

Step-by-step instructions

1. 1

   Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.

2. 2

   In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.

3. 3

   Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.

4. 4

   Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

5. 5

   About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.

6. 6

   Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.