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    Scott Adams

    Fresh Cranberry Holiday Jello (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    2 small boxes of cranberry (Jello Brand) Jello or any
    red Jello
    ½ cup sugar
    1 bag of fresh cranberries.
    ½ -1 cup pecans (or nuts of choice)
    1 softened package of Philadelphia Light or Regular cream cheese
    1 can of crushed pineapple (Dole is the best), drained thoroughly

    Put cranberries in a pan of water and add sugar. Cook until cranberries begin to pop open. Remove from heat, and while its cooling fold softened cream cheese into cranberries and it will melt. While that is cooling, make Jello only ½ way (use only hot water, do not add the 2nd step of cold water once granules are dissolved.) Refrigerate until softly gelled, then add remaining ingredients and mix. Refrigerate until ready to serve. It is very pretty, colorful and festive!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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