This Cranberry jello salad recipe is a great side dish to have on your next holiday table. Made with raspberry jello, pineapple, cranberry sauce and topped with a delicious creamy layer.

 

The Best Cranberry Salad with JELLO

JELLO can used for a variety of dishes like this holiday poke cake, JELLO shots and this raspberry cranberry jello salad recipe.

JELLO salads are a classic, holiday favorite you might remember from your Grandma’s house. It’s often served as a side dish but could also be a delicious dessert.

Here is what you will learn in this post:

• The ingredients you will need to make this cranberry salad recipe.
• Instructions for making this tasty side dish.
• Tips for getting a smooth, creamy topping and recipe variations of the salad.

Ingredients

This easy cranberry JELLO recipe needs just a few simple ingredients. Scroll to the bottom for the full list and directions.

• JELL-O – I use raspberry gelatin but feel free to use cranberry or cherry flavored gelatin.

• Cranberry sauce – Use canned, whole berry cranberry sauce. You can substitute with the jellied cranberry sauce but the whole berry adds to the texture.

• Crushed pineapple – Use the whole can of crushed pineapple, including the pineapple juice. It adds a wonderful sweet taste and texture to the salad.

• Cream cheese – The tangy cream cheese pairs perfectly with the sweetness of the JELLO. Make sure the cream cheese is softened to room temperature.

• Cool Whip – You can use full fat or light Cool Whip.

• Sugar – Sugar is used to sweeten the JELLO topping.

Variations

• Nuts – If you would like to add a bit of crunch, sprinkle on chopped pecans or walnuts.
• Fruit – Feel free to add extra fruit like mandarin oranges or diced apples.
• Flavor – This recipe uses raspberry jello but you can use cherry, cranberry, strawberry, or even orange jello.

How to make cranberry JELLO salad with cream cheese topping

No need for a gelatin mold, this can be made in a 9 x 9-inch dish or a 9 x 13-inch dish. The square dish will make for a thicker salad. If you prefer yours a little thinner, use the 9 x 13 dish.

Step one: Pour JELLO powder into a large bowl. Stir in boiling water. Stir until sugar dissolves, about 2 minutes. Add in cold water and stir.

Step two: Mix in crushed pineapple and the can of cranberry sauce. Lightly spray a casserole dish with non-stick spray. Pour in JELLO mixture.

Step three: Cover the dish with plastic wrap and refrigerate for at least 6 hours. I recommend letting is chill overnight.

Step four: Make the cream cheese topping. To make this creamy topping, mix together cream cheese and sugar in an electric mixer until creamy. Stir in the Cool Whip.

Step five: Spread cream cheese topping over the JELLO layer. Store in the refrigerator until ready to serve.

Tips

• Place the plastic wrap right on top of the JELLO mixture when covering. This helps to keep out any refrigerator smells.
• If you would like to use a JELLO mold, this recipe works for a 6 cup mold.
• Don’t use fresh pineapple because there is an enzyme in fresh pineapple that will prevent the gelatin from setting up.
• If the cream cheese in the topping gets lumpy, microwave the mixture for about 10 seconds. Use a whisk or spoon and stir until lumps are gone.
• I recommend making this at least 1-2 days in advance of serving it. That will give it enough time to set up.

How to store

This cranberry salad will last about 5 days in the refrigerator. Make sure to store any leftovers in an airtight container or covered with plastic wrap in the refrigerator.

I would not recommend freezing because the texture will change and not hold up once it’s thawed.

FAQs

Love cranberries? Be sure to check out these other cranberry recipes:

• Cranberry Moscow mule
• Cranberry eggnog muffins
• Cranberry jalapeno cream cheese dip

More holiday side dish recipes

• Spinach casserole
• Pea salad
• Jiffy cornbread
• Hash brown casserole
• Whipped sweet potatoes