Cranberry Jello Salad
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
- 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
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.
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.
Add the cranberry sauce to the jello mixture and stir until smooth. Stir in the 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.
Spread mixture on top of chilled cranberry jello layer and top with chopped pecans.
Serving: 1serving | Sodium: 303mg | Calcium: 108mg | Vitamin C: 42mg | Vitamin A: 990IU | Sugar: 58g | Fiber: 2g | Potassium: 349mg | Cholesterol: 67mg | Calories: 462kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 12g | Fat: 21g | Protein: 7g | Carbohydrates: 66g | Iron: 1mg