Okay honesty time, Jello isn't my favorite thing in the world. Not saying I hate it, but I will almost always have something else before I force feed myself Jello. However, every year for Thanksgiving our mom would make a Cranberry-Raspberry Jello that was absolutely delicious, I look forward to it every year. Since I am now having my own dinner this year, I thought it might be nice to bring the tradition to my own feast. I decided to attack my mom's Jello salad... but with several little twists.
Ingredients:
1 Package Raspberry Jello
Seeds from 1 Large Pomegranate
1 20oz. Can of Crushed Pineapple
1 Cup Chopped Pecans
1 Cup Cottage Cheese
1 Pint Whipping Cream
1 Cup Powdered Sugar
2 Teaspoons Corn Starch
Directions:
1. Bring 2 cups of water to a boil on the stove, add the jello and stir it until it completely dissolves.
2. Add 1 cup of cold water to the mixture and pour everything into a large bowl.
3. Add the crushed pineapple, including juice, pomegranate seeds, pecans and cottage cheese.
4. You may make personal servings like I did, if you wish, or you can keep it all in one dish, either way, let it chill in the refrigerator for several hours until it is firm.
5. To make the topping, add the whipping cream, powdered sugar and corn starch to a large bowl. Mix everything with a hand mixer for several minutes, on high, until it is stiff enough to stand up.
6. Either spoon the cream on top of the jello or pipe it on with a piping bag.
7. Enjoy!
Okay so I know when you first saw the word "Jello" many of you probably cringed, but don't knock it 'til you've tried it. This is absolutely wonderful, not to mention, the texture is perfect. It is the perfect sweet addition to your own Thanksgiving Day feast. Lovely Friday, Lou!