Cranberry-Pineapple Salad Mold
INGREDIENTS:
1 pk Betty Crocker SuperMoist
-white cake mix
1 Envelope whipped topping
-mix; (1.5 oz.)
1/3 c Milk
3/4 c Betty Crocker Creamy Deluxe
-vanilla ready-to-spread
-frosting
1 Jar cranberry-orange relish;
-(14 oz.)
1 cn Crushed pineapple; (8 1/4
-oz.)
1 pk Betty Crocker SuperMoist
-white cake mix
1 Envelope whipped topping
-mix; (1.5 oz.)
1/3 c Milk
3/4 c Betty Crocker Creamy Deluxe
-vanilla ready-to-spread
-frosting
1 Jar cranberry-orange relish;
-(14 oz.)
1 cn Crushed pineapple; (8 1/4
-oz.)
Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.
Cool 10 minutes.
Remove from pans; cool cake completely on wire rack.
Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.
Beat in frosting on high speed until smooth and thick, about 1 minute.
Mix crushed pineapple and cranberry-orange relish; drain.
Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture.
Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top.
Refrigerate 1 to 2 hours before serving.
Refrigerate any remaining cake.
Possum Kingdom Lake Cookbook
MC
Cool 10 minutes.
Remove from pans; cool cake completely on wire rack.
Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.
Beat in frosting on high speed until smooth and thick, about 1 minute.
Mix crushed pineapple and cranberry-orange relish; drain.
Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture.
Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top.
Refrigerate 1 to 2 hours before serving.
Refrigerate any remaining cake.
Possum Kingdom Lake Cookbook
MC