We make this recipe during the holiday season, especially Thanksgiving. To be honest, the recipe looks a little gross when you make it, but the flavor more than compensates for the look. We would describe the salad as a type of fruit salad with cranberry and raspberry flavors along with less prominent pineapple and nut flavors.
8 1/2 oz. crushed pineapple
16 oz. whole cranberry sauce
2 (3 oz.) pkg. raspberry jello
8 oz. pkg. cream cheese, softened
1 Tbs. mayonnaise (or Greek yogurt)
1 c. whipped cream, divided
1/2 c. chopped nuts
1 tart apple, peeled and chopped
Drain pineapple and cranberry sauce and reserve liquid. Add water to liquid to equal 2 cups. Boil liquid and dissolve jello in hot liquid. Chill until partially set. Beat cream cheese and mayo/Greek yogurt until fluffy. Gradually beat in gelatin mixture. Fold in half of the whipped topping. Add drained fruits and nuts. Pour into a 12″ x 7 1/2″ glass casserole dish. Refrigerate until set. After the salad has set, frost with the other half of the whipped topping.