- 1 6-ounce box Cherry or Raspberry Jello
- 1 14-ounce can whole berry cranberry sauce
- 1 20-ounce can crushed pineapple in pineapple juice, drained
- 1 8-ounce packages of cream cheese (cut into small pieces for blending with Jello)
- 3/4 cup coarsely chopped walnuts
Pour Jello in just 1 cup of boiling water, stirring until completely dissolved, about 2 minutes. Pour hot Jello into a mixing bowl and add cream cheese; stir until the cream cheese is blended with gelatin. Drain crushed pineapple to remove the juice; add to the Jello and cream cheese. Add the whole cranberry sauce and walnuts. Stir the mixture until well blended.
Pour the Jello mixture into a Jello mold, refrigerate, and let chill completely for 4 – 6 hours or overnight. When ready to serve, run a small, sharp knife along the edge of the Jello mold and turn the mold onto a cold serving plate. Quickly place a kitchen towel warmed in hot water and wrung dry around the sides of the mold; remove almost immediately. Gently lift the mold from the Jello. The Jello will have layers of red, red and white, and red and walnut. The sweet/tart taste is a refreshing enhancement to other tastes on the table!
A variation that will complement the yellows and oranges of Thanksgiving decor is adding the crushed pineapple and cream cheese to lemon or orange Jello with Mandarin oranges (use one large 15-ounce can, drained) instead of red Jello and cranberries. Using pecans instead of walnuts is another option.