Cranberry Jello Salad

5 from 1 vote

Cranberry Jello Salad

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.

Prep Time25

Chill Time4

Total Time4 25

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 303kcal

Author: Aimee Mars

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.

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 Information

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.

Nutrition