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Cranberry Salad Supreme Recipe
|Raspberry gelatin||3 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Whole cranberry sauce||16 Ounce (1 Can)|
|Lemon jello||3 Ounce (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce (1 Can)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||1 Cup (16 tbs)|
|Chopped nuts||2 Tablespoon|
Serving size: Complete recipe
Calories 2447 Calories from Fat 1281
% Daily Value*
Total Fat 142 g219.1%
Saturated Fat 50.8 g254%
Trans Fat 0 g
Cholesterol 311.6 mg
Sodium 943 mg39.3%
Total Carbohydrates 275 g91.5%
Dietary Fiber 10.5 g42.1%
Sugars 197.8 g
Protein 16 g31.9%
Vitamin A 21.5% Vitamin C
Calcium 19.9% Iron 1.8%
*Based on a 2000 Calorie diet
Stir in cranberry sauce; turn into a 9x9x2 baking dish and chill until partially set.
Dissolve lemon Jello in 1 cup boiling water.
Beat together the cream cheese and mayonnaise.
Gradually add lemon Jello, stir in undrained pineapple and chill until partially set.
Fold into lemon mixture.
Fold marshmallows in.
Spread over top of cranberry layer and top with nuts.
Chill until set.