Here's another yummy dish to add to your Thanksgiving spread. I'm not a fan of cranberry sauce so this is a great alternative.
2 (3-ounce) packages raspberry gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple packet in its own juice
1 (15-ounce) can whole cranberry sauce
1/4 cup finely chopped walnuts
1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.
Obviously this will work just fine without a jello mold (do people still use those things?). And I just spread the topping on the whole thing instead of just the middle. I found it to thick to dollop on each piece.