Cranberry Jello Salad
User Reviews
4.9
Cranberry Jello Salad
Description
This salad starts by dissolving cherry Jell-O in boiling water, then mixing in crushed pineapple with juice, whole cranberry sauce broken up slightly, chopped pecans, and cranberry or apple juice. The mix is poured into a mold or dish to chill and set.
Once set, it is topped with a creamy layer made by beating softened cream cheese, powdered sugar, and sour cream until smooth. Chopped pecans are sprinkled on top for added texture and nutty flavor.
The result is a cold, sweet-tart dish with fruit and nut textures, suitable for holiday meals or potlucks. It combines gelatin firmness with creamy topping and crunchy nuts, balancing flavors and textures in each bite.
The recipe is adapted from the Unsophisticated Cook, preserving original flavor profile and textures.
Ingredients
Cranberry Jello
- 2 (3-ounce) pkgs. cherry jello or raspberry or cranberry, if you can find it
- 1 1/2 cups water boiling
- 20 ounces pineapple do not drain the juice, crushed
- 1 (15-ounce) can cranberry sauce or 2 cups homemade cranberry sauce, whole
- 1 cup pecans divided, chopped
- 3/4 cup cranberry juice or apple juice
Topping
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 cup sour cream
Instructions
Cranberry Jello
- Add both packets of Jell-O to the boiling water in a large bowl, stirring until completely dissolved.
- Stir in the crushed pineapple (juice and all) and whole cranberry sauce, using the back of the stirring spoon to break up any chunks of cranberry sauce a bit against the side of the bowl.
- Add in 3/4 cup of the chopped pecans and the cranberry or apple juice and stir to combine, then carefully pour into a 9x13-inch glass dish or jello mold and refrigerate until set, about 2 hours.
Topping
- In a medium bowl, beat the cream cheese on high speed with an electric mixer until smooth.
- Add the powdered sugar and sour cream and mix well until completely combined, then spread over the top of the set Jell-O.
- Sprinkle with remaining 1/4 cup of chopped pecans, then serve.
Notes
- This recipe was adapted from Unsophisticated Cook and maintains its characteristic combination of fruity and creamy layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 104mg | 4% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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