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|
|Calories from Fat: 142 (39%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 368
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