This recipe advertisement from DOLE was clipped from a magazine published in 1984. Recipe is typed below along with a scanned copy.

Cranberry Mousse Recipe Clipping

St. Tropez Holiday

1 can (20 oz.) Dole Crushed Pineapple in Juice
1 pkg. (6 oz.) strawberry gelatin
1 cup water
1 can (1 lb.) whole berry cranberry sauce
3 Tbs. fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. ground nutmeg
2 cups dairy sour cream
1/2 cup chopped pecans


Drain pineapple well, reserving all juice. Add juice to gelatin in a 2-quart saucepan. Stir in water. Heat to boiling, stirring, to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2-quart mold. Chill until firm. Unmold onto serving plate. Serves 8.

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3 Responses to Cranberry Mousse Recipe Clipping

Published 25 November, 2009 in 5:28 am

I have this exact same clipping and our kids, now in their 20’s, always asked for “PINK STUFF” for the holidays. Not a year goes by that at least one batch is not created! Early on, I’d make it without the nuts and since trying them back in the recipe, I still prefer it without them. This recipe looks pretty in individual dishes or glass dishes.

Donna Lee
Published 23 December, 2009 in 6:08 pm

This is the best. Make it every year. Goes great with any meat.Even some who don’t like Jello enjoy thi salad.

Published 1 January, 2011 in 12:52 am

This is fantastic. I had cut the recipe from the back of a can of Dole Pineapple back in the 80’s and fixed it every thanksgiving and Christmas. the recipe accidentaly got lost for several years now and I just discovered it tonight. This makes me very happy to have it back. I think it is the nutmeg that makes this such a good mold. Everyone loves it when I used to prepare it. It’s easy and pretty and VERY tasty!

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