Molded Cranberry Relish

• Dressing
• 2 cups marshmallow cream
• 1 cup heavy whipping cream
• 3 ounces cream cheese
• Relish
• 10 ounces cranberries fresh
• 3/4 cup water
• 6 ounces jello raspberry, (1 package)
• 1/4 cup sugar granulated
• 1 cup celery fine
• 1 cup grapes, seedless tokay, (quartered and seeded)
• 2 1/2 cups pineapple, canned, crushed including syrup

1. MAKE DRESSING: The night before serving the relish, place the cream cheese and marshmallow creme in a small bowl.
2. Mash lightly with a fork to barely break up cream cheese.
3. Add whipping cream and cover tightly.
4. Refrigerate overnight.
5. 15 minutes before serving, whip mixture with an electric mixer until it reaches the consistency of thick, but not stiff, whipped cream.
6. MAKE RELISH: Rinse cranberries thoroughly.
7. Place in an 8-cup saucepan with water and cover.
8. Bring to a boil and cook until the berries have "popped."
9. Remove from heat and, using an electric mixer, beat gently until all the berries are broken.
10. Add Jello and sugar.
11. Place saucepan over a bowl of ice and stir occasionally until mixture has thickened but not jelled.
12. Add grapes, celery and crushed pineapple (including packing syrup).
13. Pour into prepared mold and chill in refrigerator until set (about 3 hours).
14. To serve, unmold relish onto a plate and place dressing in a separate dish.
15. Serve a couple of dollops of dressing with each serving of relish.

dressing, marshmallow cream, heavy whipping cream, cream cheese, cranberries, water, jello raspberry, sugar, celery, grapes, pineapple

Taken from recipeland.com/recipe/v/molded-cranberry-relish-38802 (may not work)