- 1 (6 oz.) pkg. raspberry gelatin
- 2 cups boiling water
- 1 (16 oz.) can whole berry cranberry sauce
- 1 (8 oz.) can crushed pineapple, undrained
- 1 cup chopped celery
- 1 cup chopped walnuts
- 1 t. orange zest
- 1 (4 oz.) pkg. cream cheese, softened
- 1/2 cup whipped topping
Preparation time 20mins
Cooking time 20mins
Dissolve gelatin in water. Mix in cranberry sauce, pineapple, celery, walnuts and orange zest until well blended. Pour mixture into mold and refrigerate up to 8 hours.
Beat cream cheese with half of the whipped topping. Fold in remaining whipped topping until well blended. Unmold gelatin and spread with topping.