Paula Deen's cranberry congealed salad has crunchy base with chopped pecans. The cream cheese layer is sweetened with sugar and is covered with cranberry-flavored gelatin mixture. Fresh cranberry toppings with whipped topping adds extra delight to the congealed salad. It's a perfect sweet salad for Thanksgiving meal.
Add flour, pecans, and brown sugar in a bowl. Add melted butter and stir to combine. Spread this flour mixture at the bottom of greased baking pan and bake it for about 12 to 15 minutes. Let it cool for few minutes.
Take a medium bowl and beat the sugar with cream cheese in it using a mixture or a blender. Add whipped topping and mix it to combine. Spread this mixture over the baked crust and refrigerate it for about 4 hours.
Add boiling water to the gelatin in a large bowl and mix. Now stir in cranberry sauce and add cold water when cranberry sauce combines with the mixture. Slowly drizzle gelatin mixture on the cream cheese layer. Garnish with toppings and fresh cranberries. Refrigerate for 4 hours before serving.