This is something that has become a staple at the dinner table on holidays. It’s such a nice combination of sweet and tart! You’ll love this recipe for sure!
- 1 can cranberry sauce
- 1 small can crushed pineapple
- 1 small box raspberry gelatin
- 1 1/4 cups boiling water
- 1/4 cup lemon juice
- 1/2 cup chopped pecans
- 8 oz. package cream cheese
- 1 cup sour cream
- 1/2 cup sugar
Pour cranberry sauce into a 9×13 inch pan. Using a fork, mash sauce until no chunks remain.
Drain crushed pineapple, saving juices. Combine juice, lemon juice and enough cold water to make 3/4 cup. Set aside.
Dissolve raspberry gelatin in boiling water. Pour over cranberry sauce and whisk until sauce is dissolved. Add cold juice/water mixture. Whisk until combined. Add pineapple and chopped pecans. Cover with plastic wrap and allow to chill overnight or until set.
After set, cream together cream cheese and sour cream. Add sugar. Beat on high speed to whip together. Spread over top of salad, cover again with plastic wrap, and put salad back in fridge. Chill for a minimum of 1 hour before serving.