Grandma's Cranberry-Orange Gelatin Salad

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (6 ounce) package raspberry flavored Jell-O® mix
• 2 cups boiling water
• 1 (16 ounce) can whole berry cranberry sauce
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup chopped celery
• 1 cup chopped pecans
• 1 teaspoon orange zest
• 1 (4 ounce) package cream cheese, softened
• 1/2 cup whipped topping

Also mentioned in the method: egg white

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Empty the raspberry gelatin mix into a large heatproof bowl, pour in the boiling water, and stir for 2 minutes until fully dissolved.

2. Stir in the whole berry cranberry sauce until it breaks up and the mixture is evenly combined.

3. Chill the gelatin mixture for about 45 minutes, stirring once, until it thickens to the consistency of unbeaten egg whites.

4. Meanwhile, beat the softened cream cheese in a separate bowl until smooth, then fold in the whipped topping.

5. Stir the undrained crushed pineapple, chopped celery, chopped pecans and orange zest into the thickened gelatin.

6. Gently fold the cream cheese mixture into the gelatin mixture until no white streaks remain.

7. Pour the mixture into a 9x13 inch dish or a 12-cup mold lightly greased with oil.

8. Cover and refrigerate at least 4 hours or overnight until firm, then cut into squares or unmold to serve.