Looks like they forgot something.
The missing ingredient is included this version from the December 6, 1968 issue of the New Castle (Pennsylvania) News:
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The first “cranberry artist” is Mrs. Harry R. Stock of Slippery Rock RD 3. Doris Stock really lives in Harlansburg and loves coming to the “Y” for so many new an duseful ideas. Her four-year-old also loves to come to the “wire.”
This is how she serves her cranberries at the holiday season. Frosty Cranberry Salad
1 (8-1/2 oz.) can crushed pineapple Drain the pineapple and reserve the liquid. Add enoguh water to the pineapple juice to make two cups. Bring this to a boil and add the gelatin to the hot liquid. Set to chill. In a bowl, beat the softened cream cheese and dressing together until fluffy. Gradually beat in the chilled gelatin mixture. Fold this complete mixture into the whipped cream, then set aside 1-1/2 cups of this. Add the drained fruit, nuts, and chopped apple to the cheese and gelatin mixture, then pour it into a large mold or several small molds and refrigerate to gel. After about 20 minutes, frost the mold or molds with the reserved topping and refrigerate again. This salad can also be made ahead and may be frozen. |
From the box of Evia Marie Sands of Louisville, Kentucky.
Frosty Cranberry Salad
[2 (3 oz.) packages raspberry gelatin]
1 (8-1/2 oz.) can crushed pineapple
1 (1 lb.) can whole cranberry sauce
2 (3 oz.) pkg. cream cheese
2 Tbsp. salad dressing
1 cup whipping cream, whipped
1/2 cup walnuts
1 tart apple, peeled and chopped
Drain fruit, reserving liquid. Add water to make two cups. Bring to boil.
Dissolve Jell-o in hot liquid. Chill until partly set. Beat softened cream cheese and dressing until fluffy; beat in Jell-o; fold into whipped cream.
Add fruit, nuts, and apple to cheese and gelatin mixture. Pour into mold; let set.