Ingredients:

  • 12 oz fresh cranberries
  • 6 oz cherry gelatin mix (two 3 oz boxes)
  • 2 cups boiling water
  • 20 oz crushed pineapple in juice (undrained)
  • 1 tbsp orange zest
  • 8 oz light cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 0.25 cup powdered sugar
  • 0.5 cup chopped pecans, toasted
  • Fresh mint for garnish

Instructions:

  1. Pulse the fresh cranberries in a food processor until roughly chopped to the size of peppercorns. Do not over-process into a puree.
  2. In a large heat-safe mixing bowl, whisk the two boxes of cherry gelatin with 2 cups of boiling water until completely dissolved.
  3. Stir the chopped cranberries, undrained crushed pineapple, and orange zest into the gelatin mixture.
  4. Pour the mixture into a 9x13 glass baking dish and refrigerate until it reaches the consistency of heavy syrup (partially set).
  5. In a medium bowl, use an electric hand mixer to beat the softened light cream cheese, Greek yogurt, and powdered sugar until smooth and velvety.
  6. Carefully spread the cream cheese mixture over the partially set cranberry layer. Sprinkle toasted pecans evenly over the top.
  7. Chill the entire salad for at least 6 hours or until completely firm. Garnish with fresh mint before serving.