Zutaten für Frosted Cranberry Squares
- Crushed Pineapple
- Lemon Jell O Gelatin
- 1 cup chilled ginger ale
- Jellied Cranberry Sauce
- Whipped Topping
- 8 ounces cream cheese, softened
- 1/2 cup pecan halves
- 2 tablespoons butter, melted
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Zubereitung von Frosted Cranberry Squares
- Drain one 20-ounce can of pineapple, reserving 1/2 cup of syrup.
- Add water to the reserved pineapple syrup to make 1 cup of liquid.
- In a small saucepan, heat the pineapple syrup mixture until boiling.
- Remove from heat and sprinkle 1 envelope (1 tablespoon) of unflavored gelatin over the hot liquid. Stir until completely dissolved. Let cool slightly.
- Pour the cooled gelatin mixture into a large mixing bowl and gently stir in 1 cup of chilled ginger ale.
- Refrigerate until the mixture begins to thicken, about 30 minutes.
- Meanwhile, gently combine one 16-ounce can of whole berry cranberry sauce and the drained pineapple.
- Fold the cranberry-pineapple mixture into the partially set gelatin mixture.
- Pour the mixture into a greased 9x9x2 inch baking dish.
- Refrigerate until completely firm, at least 4 hours or overnight.
- In a separate bowl, beat 8 ounces of softened cream cheese with 1 cup of whipped topping until smooth and creamy.
- Spread the cream cheese mixture evenly over the firm cranberry gelatin.
- Preheat oven to 350°F (175°C). Toast 1/2 cup of pecan halves in 2 tablespoons of melted butter for 8-10 minutes, or until fragrant and lightly browned.
- Let the pecans cool slightly, then sprinkle them evenly over the cream cheese frosting.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Cut into 9 squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
184g
Fat
52g
Carbs
16g
