Cranberry Jello Salad

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

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: Cranberry Jello Salad Recipe

Servings:

Calories: 303kcal

Lightly coat a 9x13-inch dish with cooking spray and set it aside.
In a large mixing bowl, add the gelatin and pour in the boiling water, stirring until the gelatin has fully dissolved, then stir in the cranberry juice.
Add the whole cranberry sauce, crushed pineapple, and chopped nuts to the gelatin mixture, and stir until everything is evenly combined.
Pour the mixture into the prepared 9x13-inch dish and spread it out into an even layer.
Transfer the dish to the refrigerator and chill for at least 4 hours, or until the mixture is fully set.
Just before serving, whip the heavy cream until soft peaks form.
Once the cranberry jello salad has set, top it with whipped cream, fresh cranberries, and mint leaves if you like.
Slice the jello salad into squares or scoop portions to serve.

Make sure you’re using a 9x13-inch dish so the recipe fits properly, as a smaller dish may cause overflow or prevent the jello from setting evenly.
When you mix the gelatin with boiling water, stir thoroughly until it has completely dissolved to ensure a smooth texture throughout.
If you prefer a smoother consistency, you can pulse the cranberry sauce and pineapple in a blender or food processor before adding them to the gelatin mixture.
Allow the Jello salad to chill for at least 4 hours or overnight so it sets properly and holds its shape when served.