February 25, 2012

Grandma Shirley's Holiday Jello Mold

Lauren Belding

2 12-ounce packages of cranberries
3/4 C sugar
2 2/3 C water
3 packages jello (2 cherry, 1 black cherry)
30 ounces crushed pineapple (drained)
1 1/2 C halved red grapes
1 /15 C chopped celery

3 C mini marshmallows
1 1/2 C whipping cream
5 ounces cream cheese

Cook cranberries in water until they begin to pop, about 5 minutes
Pour into a bowl
Add jello and sugar and chill until mixture thickens somewhat (thickens, not set)
Once thickened, add pineapple, grapes and celery.
Pour into casserole dish and refrigerate overnight

Mix cream cheese, marshmallow and heavy cream (just get it kind of sludgy)
Refrigerate over night.

Next day, whip the topping until smooth, then spread on the jello. Print This Post

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