Cranberry Pineapple Pecan Mousse

Print Recipe Pin Recipe

Cranberry Pineapple Pecan Mousse

Total Time 4 10

Servings

Calories 167

Ingredients

1 (16 oz) can crushed pineapple
1 cup water
1 (6 oz) package strawberry Jell-O
1 (16 oz) can whole cranberry sauce
1 cup sour cream
½ cup pecans, crushed
¼ teaspoon nutmeg, optional
¼ teaspoon ginger, optional
1 teaspoon lemon rind, optional
Whipped cream or Cool Whip
Garnish of your choice

Instructions

Thoroughly drain pineapple and pat dry. Save the juice and set the pineapple aside.
Combine the juice, water, and Jell-O in a saucepan. Heat, stirring constantly, until boiling.
Remove from heat. Add cranberry sauce. Chill until slightly thick.
When chilled, using a wire whisk, gently fold in pineapple, sour cream, and pecans. Add remaining ingredients, if desired. Pour into mold.
Refrigerate 4 hours or until firm.
Serve with whipped cream or Cool Whip.

Notes

Be sure to pick out stems from the cranberry sauce, if there are any.

You can also refrigerate the mixture in individual stemmed sherbet crystal for an über-elegant presentation.

To insure an easy release from the mold, lightly spray an unflavored cooking oil on the mold before adding the ingredients.

For a festive garnish try cranberries, crushed candy canes, green-and-red holiday candy, or sprinkles with whipped cream. Be careful, though—some candies will bleed into the cream.

If you don’t have a mold, don’t worry. Put the mixture into stemmed glassware or pudding cups for individual servings. It makes an elegant dinner dessert.

Not decorated . . . or lightly decorated with whipped cream and sprinkles filling the star center. It’s not a work of art, but it sure does taste good!

Service size: 1 slice ♥ Calories: 167

NUTRITION

Recipe Disclosure