Try this Congealed Cranberry Salad recipe, or contribute your own.
Suggest a better descriptionDrain pineapple, reserving juice. Add enough water to juice to make one cup; heat to boiling. Dissolve gelatin in hot liquid and cool. Gently stir in gingerale. Chill until partially set. Blend pineapple and cranberry sauce. Fold into gelatin mixture. Turn into 9x9x2 inch dish. Chill until firm. Whip cream cheese until softened; fold in Cool Whip. Spread over gelatin. Toast pecans in butter in 350 degree oven about 10 minutes. Sprinkle over salad when ready to serve. Serves 10 or 12. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 48 | ||
Calories from Fat: 46 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 3.1mg | 1 % | |
Sodium 8.3mg | 0 % | |
Potassium 22.7mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.2g | ||
Protein 0.5g | 1 % | |
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: 48
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