Thanksgiving Cranberry Cream Cheese Salad Recipes

Steps:

• Dissolve jello in hot water and add lemon juice.
• Chill until slightly thickened.
• Whip cranberry sauce and add with cottage cheese and sour cream to jello.
• Pour into buttered 9 inch ring mold.
• Chill until set.
• Whip cream and add soften cream cheese.
• Stir in marshmellows and sherry.
• Let stand in refrigerator 2 to 3 hours.
• Unmold salad on a plate.
• Fill the center of the salad with the Cream Cheese dressing.

Steps:

• Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11x7-in. dish. Refrigerate until firm., In a bowl, dissolve lemon gelatin in boiling water. In a small bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple. , Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm.

Steps:

• Soften cream cheese.
• Blend in mayonnaise and sugar.
• Add fruit and fold in whipped cream.
• Pour into 8X8 inch pan, cover and freeze about 6 hours.
• Let stand at room temperature for about 30 minutes before serving, or until it can be cut or scooped.

Steps:

• Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
• Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
• Whip cream and beat in cream cheese.
• In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

Steps:

• Note: The 3rd layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal. Preheat oven to 350°F. 1st layer: In a bowl, mix the crushed pretzels, butter and 1 tablespoon sugar together. Press mixture into the bottom of a large flat baking dish. Bake 8 minutes at 350°F. Remove from oven and set aside to cool. 2nd layer: In a bowl, mix the cream cheese, Cool Whip, and 1/2 cup sugar. Spread mixture on top of cooled crust. 3rd layer: In a bowl, mix the Jello, cranberry sauce and boiling water. Cool and pour over second layer. Place int he refrigerator to set (about 2 to 4 hours).