This cranberry jello salad features the bright flavors of cranberry and pineapple and the crunch of pecans, making it a perfect side dish.
Prep Time15 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Keyword: Cranberry Jello Salad Recipe
3ouncescranberry or raspberry-flavored jello,2 packages
14ounceswhole cranberry sauce,2 cans
20ouncescrushed pineapple, drained
1cupheavy whipping cream,optional garnish
Fresh cranberries,optional garnish
Mint leaves,optional garnish
Spray a 9x13 dish with oil and set aside.
In a large mixing bowl, combine the jello and boiling water. Stir until the gelatin is completely dissolved, and then add the cranberry juice.
Add the whole cranberry sauce, crushed pineapple, and chopped nuts to the gelatin mixture. Mix well to combine all the ingredients evenly.
Pour the mixture into a 9x13-inch dish, spreading it evenly.
Place the dish in the refrigerator and let it set for at least 4 hours or until firm.
Before serving, whisk the heavy whipping cream to soft peaks.
Once the cranberry jello salad has set, you can garnish it with whipped cream, fresh cranberries, and mint leaves, if desired.
Cut the jello salad into squares or scoop it out to serve.
Ensure that the dish you're using is a 9x13-inch size to accommodate the full quantity of the recipe. Using a smaller dish may result in overflow or unevenly set jello.
When mixing the gelatin with boiling water, make sure to stir until the gelatin is completely dissolved. This will ensure a smooth and even consistency throughout the salad.
If you prefer a smoother texture, you can use a blender or food processor to pulse the cranberry sauce and pineapple before adding them to the gelatin mixture. This will create a more uniform consistency.
It's important to allow the jello salad to chill and set for at least 4 hours or overnight. This ensures that the salad holds its shape and achieves the desired texture.