frosty mold of cranberries
frosty mold of cranberries
Frosty Mold of Cranberries
Source: Atlanta Cooks for Company, The Atlanta Music Club
Servings: 12
This dish is so pretty it can even serve as a centerpiece.
3 tablespoons mayonnaise, divided
1 (8.5 ounce) can crushed pineapples, drained
1 1/2 cups pineapple juice
2 cups boiling water
2 (3 ounce) packages cranberry gelatin
1 (8 ounce) package cream cheese, softened
1 cup heavy cream, whipped
1 cup walnuts, chopped coarsely
1 tart apple, peeled and chopped
1 (16 ounce) can whole cranberry sauce
Oil two 6-cup molds with 1 tablespoon mayonnaise and set aside.
Drain pineapple, reserving liquid. Add enough pineapple juice to the liquid to make 2 cups. Set aside.
Pour the boiling water into a medium-size bowl and sprinkle the gelatin over the water. Stir to dissolve. Add fruit juice and chill until partially set, about 45 minutes.
Blend together the cream cheese and 2 tablespoons mayonnaise. Gradually whisk the gelatin into the cream cheese mixture. Stir in the drained pineapple, cranberry sauce, nuts, and apple. Fold in the whipped cream. Pour into a prepared molds and chill until set, about 4 hours.
This may be frozen for 1 week and thawed in the refrigerator overnight. It may be thawed for 2 hours if you want to serve it partially frozen.
Thats what I consider true generosity. You give your all, and yet you always feel as if it costs you nothing. — Simone de Beauvoir
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