Ingredients
2 pkg. strawberry or lemon jello
16 oz. can whole berry cranberry sauce
8 oz. can crushed pineapple, drained
1 c. hot water
1 c. cold ginger ale
Dream Whip
8 oz. pecan chips
8 oz. cream cheese
Method
Sources
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Hinged rectangular mold for classic pâté en croûte
Stainless rings — tartare, mousse, layered plating
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Traditional Alsatian mold for kouglof — yeasted almond cake
Hinged rectangular mold for classic pâté en croûte
Stainless rings — tartare, mousse, layered plating
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Add water to pineapple juice to make 1 cup. Heat and add to jello. Let cool to room temperature. Add cold ginger ale slowly. Let partially gel in refrigerator. Stir in cranberry sauce and pineapple. Let set until gelled. Top with Dream Whip topping. Prepare Dream Whip per package instructions and add 1 package cream cheese (left at room temperature). Sprinkle with pecans.