Cream cheese and pineapple
Directions
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold. Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 368 | ||
Calories from Fat: 142 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 36.3mg | 11 % | |
Sodium 199.8mg | 7 % | |
Potassium 127.8mg | 3 % | |
Total Carbohydrate 53.1g | 16 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 51.7g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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