Cranberry Salad

By jenlin

Ingredients

• Three 3-ounce packets cranberry flavored gelatin
• Two 14-ounce cans whole cranberry sauce
• One 8-ounce can crushed pineapple, drained
• 8 ounces cream cheese, at room temperature
• 1 /4 cup powdered sugar
• 1 1/4 cups plus 2 tablespoons whole milk
• 1 orange

Details

Adapted from foodnetwork.com

Preparation

Step 1

Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.

Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.