
Originally Posted by
KathyInAR
As Thanksgiving Day approaches, I'd like to share one of my most favorite Thanksgiving dishes:
Make the jello part of this recipe the evening before you plan on eating it.
We just call it "Cranberry Stuff"
(I use a glass casserole dish that is approximately 8" x 8" and 3" deep)
1 small box cranberry jello (if you can't find cranberry, raspberry will do)
1 small box orange jello
2 cans of Oceanspray (because I know this brand and it's full of cranberries and not so much "sauce") Whole Berry sauce.
1 15.5 oz can crushed pineapple (drained but save juice)
1) Add 1 cup of boiling water to the two boxes of jello and stir until completely dissolved.
2) Add 1 cup of ice cubes to the drained/saved pineapple juice and stir into jello until ice melts.
3) Stir in the two cans of whole-berry cranberry sauce and one can of drained crushed pineapple.
4) Keep in fridge overnight so that jello will completely set.
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Within 4 hours of serving, make the following topping for the jello:
Mix with a handmixer until smooth:
8-oz bar of cream cheese (use full fat for this recipe)
4-6 ozs sour cream (do not use "light" as it will be too watery)
1 - 2 teaspoons vanilla (to your taste)
sugar (to your taste, I like this pretty sweet--you can use Splenda if you prefer)
Spread this topping over the jello and sprinkle with pecans.