Cranberry Whipped Cream Salad
|Canned crushed pineapple||8 1⁄4 Ounce (1 Can)|
|Raspberry flavored gelatin||3 Ounce (1 Package)|
|Whole cranberry sauce||16 Ounce (1 Can)|
|Finely shredded orange peel||1 Teaspoon|
|Canned mandarin orange sections||11 Ounce, drained (1 Can)|
|Whipping cream||1 Cup (16 tbs)|
|Frosted fruit||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Drain pineapple; reserve syrup.
Add boiling water to reserved syrup to make 1 cup.
Dissolve gelatin in hot liquid.
Stir in cranberry sauce and orange peel; chill till partially set (consistency of unbeaten egg white).
Fold in orange sections and pineapple.
Whip cream till soft peaks form; fold into fruit mixture.
Pour into 6-cup mold.
Chill till set.
Unmold; garnish cranberry salad with Frosted Fruit.