Cranberry Jello Recipe
This Cranberry Jello Salad has a wonderful sweet and tart combination of flavors. It's a super easy recipe that uses raspberry gelatin, whole cranberry sauce, pineapple, and pecans. It's a beautiful and festive side dish perfect for your Christmas dinner or holiday meal.
Servings: 8 servings
Calories: 462kcal
Ingredients
- 2 14 oz. cans whole berry cranberry sauce
- 2 3 oz boxes cranberry or raspberry Jell-O
- 2 cups orange juice
- 2 cups crushed pineapple drained (save the juice)
For the Topping:
- 8 oz. Cool Whip thawed
- 16 oz. cream cheese softened (2 blocks)
- 1/2 cup pineapple juice reserved from the can
- ¼ cup lemon juice
- Chopped pecans garnish
Instructions
- Spray a 9x13 baking dish with non stick cooking spray and set aside.
- In a small sauce pan, heat orange juice until it just boils.2 cups orange juice
- In a glass mixing bowl put the jello powder in the bottom of the bowl. Pour the hot orange juice on top and stir until the jello is completely dissolved.2 3 oz boxes cranberry or raspberry Jell-O
- Add the cranberry sauce to the jello mixture and stir until smooth. Stir in the crushed pineapple.2 14 oz. cans whole berry cranberry sauce, 2 cups crushed pineapple
- Pour the mixture into the casserole dish and refrigerate until set, about 1-2 hours.
Make the Topping:
- In large mixing bowl beat the cream cheese until smooth. Add pineapple juice and lemon juice and mix to combine. Fold in Cool Whip.16 oz. cream cheese, 1/2 cup pineapple juice, ¼ cup lemon juice, 8 oz. Cool Whip
- Spread mixture on top of chilled cranberry jello layer and top with chopped pecans.Chopped pecans
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 66g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 303mg | Potassium: 349mg | Fiber: 2g | Sugar: 58g | Vitamin A: 990IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 1mg