JELLO SALAD WITH CREAM CHEESE AND PINEAPPLE RECIPES

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

Steps:

• Pick over cranberries.
• Chop cranberries in food processor until fine.
• Mix cranberries with sugar and let stand until sugar dissolves.
• Add 2 cups of boiling water into jello, and stir until the jello dissolves.
• Then add the 1 cup of cold water to the jello mixture.
• Let stand until cooled.
• Drain pineapple and reserve the juice.
• Add the pineapple, cranberries, and walnuts, and stir well.
• Pour into 9x13 dish.
• Chill to set.
• With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
• Spread over the top of the chilled gelatin.
• Keep cold.