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Serve something unique this holiday with your big meal instead of cranberry sauce. This Cranberry Jello Salad is a sweet side similar to a jello mold that’s served chilled and topped with cream cheese whipped topping.
Everything Thanksgiving I try to find different recipes to serve so we’re never having the same meal twice. Maple Bourbon Cranberry Sauce will always be one of my favorites, but I love new recipes like this one as well as Cranberry Fluff Salad.
Why This Recipe Works
Nostalgic just like the jello mold, but deliciously modern. This cranberry jello salad recipe is as easy to prepare as a jello mold, but does take the same amount of time to set, and has an even better taste.
If you’d like to try something new this year at Thanksgiving or bring a beautiful show-stopping dish to the Christmas table then this is it. This combination of congealed salad is both tart and sweet, with a smooth cream cheese topping. It’s a great option instead of cranberry sauce.
It’s easy to make and great for making ahead. Just like Lime Jello Salad, this salad does need some time to set, which just means you can write it down as one of the recipes you’ll make in advance of the actual holiday.
Also known as cranberry gelatin salad, this side dish works well with hearty meals. It’s light but brings a sweet flavor that’s complimentary. It’s perfect for Thanksgiving or Christmas.
Ingredients Needed
This cranberry jello salad with cream cheese topping has simple ingredients, which can easily be substituted. Below are the ingredients needed as well as notes for options.
Ingredient Notes
- Cranberry Jello: Any red jello will work. Strawberry, cherry, or raspberry. This salad sets up like a jello mold so you’ll need jello to prepare it. Cranberry Jello can be hard to find so you can also use raspberry jello too.
- Cranberry Sauce: To give the mold some texture I recommend using whole berry cranberry sauce.
- Pecans: Crushed pecans add both a crunchy texture and nutty flavor to the salad, but can easily be omitted if there’s an allergy or you don’t like them. They can also be swapped for walnuts.
- Cranberry Juice: Use plain cranberry juice to add a little sweetness to the salad as well as enhance the cranberry flavor.
- Cream Cheese: Since this is a decadent dessert-like salad I recommend using full-fat cream cheese, which is beaten together with the whipped cream to form a thick cream cheese frosting on top.
Some people like to prepare their cranberry jello salad with celery and if this is you then you can easily add it in. Slice the celery very thin and toss it in when you add the pecans.
Step-by-Step Instructions
It takes several hours for this jello to set and is even better if left to chill overnight. I recommend making it a day in advance.
- Dissolve the jello. Place the contents of both jello packets into a large bowl and pour the boiling water on top. Stir the mixture until the jello has completely dissolved.
- Add the pineapple and cranberry sauce. Mix in the crushed pineapple (don’t drain) and cranberry sauce using the back of a spoon to mash any chunks against the side of the bowl.
- Mix in the pecans and cranberry juice. Stir in 1/2 cup of the chopped pecans and the cranberry juice and mix until well combined.
- Chill the jello. Lightly coat your casserole dish, trifle bowl, or jello mold with cooking spray and pour the cranberry jello mixture into it. Place the bowl into the fridge and let it chill for 3 hours before adding the topping.
- Beat the heavy cream. Place the heavy cream into a medium-sized bowl and beat it until stiff peaks form. Gradually sprinkle the powdered sugar in and continue to mix it at a low speed until it’s all incorporated.
- Beat the cream cheese. In a separate small bowl beat the cream cheese until soft and smooth. Using a rubber spatula gently fold the cream cheese into the whipped cream mixture.
- Add the topping. Spread the cream cheese mixture on top of the cranberry jello and return the bowl to the fridge to chill until set, about 1 hour.
Make Ahead Instructions
This gelatin salad will last for 5 to 7 days stored in the fridge so if you’d like to make it ahead you can do so up to 2 days in advance. Follow the recipe as directed and keep it covered tightly until ready to serve. Remember this salad should be served chilled.
Storage Instructions
If you choose to prepare this dish in a trifle or casserole dish you can let it remain in the dish and cover it. If you use a jello mold you’ll want to move it from the serving plate and place it in an ait-tight container and store it in the fridge. This salad will last for 5 to 7 days stored in the fridge.
Recipe Notes and Tips
- Grease your dish, trifle, or mold. Before pouring the cranberry jello mixture into the mold, dish, or trifle bowl coat the inside (and groves if using a mold) with cooking spray.
- Allow it time to set up. This is a congealed salad, which means it needs time to set so the jello layer will need to firm up before adding the cream cheese topping. Then it will need to chill and firm again. This is why this dish is best made in advance.
- Prepare it in individual servings. When serving jello fluff salads like this Mandarin Orange Jello Salad or Berry Cheesecake Salad. I often serve it in individual serving cups. You can arrange your salad in dessert bowls too for a pretty presentation.
FAQs
It typically takes between 2 to 4 hours to set depending on the type of dish or mold you use. If your dish is deeper and smaller like a trifle bowl then it will take closer to 4 hours, however, if it’s a 9×13 baking dish then it will take about 2 hours.
I don’t recommend freezing this salad because it can alter the taste and the way the jello holds shape after thawing.
Cranberry Jello Salad
Ingredients
- 2 3 ounce packages Cranberry Jello or raspberry or strawberry jello
- 1½ cups Boiling Water
- 1 20 ounce can Crushed Pineapple don't drain
- 1 can Whole Berry Cranberry Sauce
- 1 cup Chopped Pecans
- 3/4 cup Cranberry Juice
Topping
- 8 ounces Cream Cheese
- 1 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
Instructions
- Place the contents of both jello packets into a large bowl and pour the boiling water on top. Stir the mixture until the jello has completely dissolved.
- Mix in the crushed pineapple (don't drain) and cranberry sauce using the back of a spoon to mash any chunks against the side of the bowl.
- Stir in 1/2 cup of the chopped pecans and the cranberry juice and mix until well combined.
- Lightly coat your casserole dish, trifle bowl, or jello mold with cooking spray and pour the cranberry jello mixture into it. Place the bowl into the fridge and let it chill for 3 hours before adding the topping.
Topping
- Place the heavy cream into a medium-sized bowl and beat it until stiff peaks form. Gradually sprinkle the powdered sugar in and continue to mix it at a low speed until it's all incorporated.
- In a separate small bowl beat the cream cheese until soft and smooth. Using a rubber spatula gently fold the cream cheese into the whipped cream mixture.
- Spread the cream cheese mixture on top of the cranberry jello and return the bowl to the fridge to chill until set, about 1 hour.
Notes
- Grease your dish, trifle, or mold. Before pouring the cranberry jello mixture into the mold, dish, or trifle bowl coat the inside (and groves if using a mold) with cooking spray.
- Allow it time to set up. This is a congealed salad, which means it needs time to set so the jello layer will need to firm up before adding the cream cheese topping. Then it will need to chill and firm again. This is why this dish is best made in advance.
- Prepare it in individual servings. When serving jello fluff salads like this Mandarin Orange Jello Salad I often serve it in individual serving cups. You can arrange your salad in dessert bowls too for a pretty presentation.
