Ingredients:

  • 12 oz (3 cups) Fresh or Frozen Cranberries
  • 1 cup Granulated Sugar
  • 2 cups Water
  • 6 oz Raspberry or Cherry Gelatin Powder (Jello)
  • 20 oz can Crushed Pineapple, well-drained (reserve 1/4 cup juice)
  • 1 cup Pecans or Walnuts, coarsely chopped
  • 1 tsp Orange Zest, freshly grated
  • 8 oz Cream Cheese, full fat, softened completely
  • 1/2 cup Confectioners' Sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Whipping Cream, chilled
  • 1/4 cup Reserved Pineapple Juice

Instructions:

  1. Make the Cranberry Compote and strain the solids: In a saucepan, combine the cranberries, water, and granulated sugar. Bring to a boil, then reduce heat and simmer gently for 5 minutes, until the berries have burst. Pour the mixture through a fine-mesh sieve, catching the liquid in a large, heat-proof bowl. Discard the pulp.
  2. Dissolve the Gelatin and Cool: While the liquid is piping hot, whisk in the gelatin powder thoroughly until completely dissolved. Add 1 cup (240 ml) of ice-cold water to speed cooling. Transfer the bowl to the refrigerator and chill until the gelatin is partially set (the consistency of thick, unset egg whites—about 1.5 to 2 hours).
  3. Incorporate Solids and Initial Pour: Once partially set, gently fold in the drained crushed pineapple, chopped pecans, and orange zest. Pour the mixture into the prepared 9x13 inch pan. Return to the refrigerator and chill completely until fully set and firm (2–3 hours).
  4. Prepare the Whipped Cream: In a separate bowl, use an electric mixer to whip the chilled heavy cream until stiff peaks form. Set aside.
  5. Whip the Cheese Base: Beat the softened cream cheese, confectioners' sugar, vanilla extract, and reserved pineapple juice until the mixture is smooth, creamy, and completely lump-free.
  6. Fold and Layer: Gently fold the prepared whipped cream into the cream cheese mixture until homogenous and light. Spoon or spread the creamy topping evenly over the completely firm Cranberry Gelatin Base.
  7. Final Chill and Serve: Return the salad to the refrigerator and chill for at least 3 hours (or overnight) to allow the topping to set and the layers to bond. Slice into squares and serve cold.