serve

Here is a fruit-filled, festive, jello salad. It can be eaten with or without the topping. Here’s what you’ll need:

Ingredients

The sour cream and cream cheese are for the optional topping.

jello

Mix:

6 oz. pkg. raspberry jello
1 cup boiling water

(You may have noticed a few stray walnut pieces in the 9 x 13 casserole.

These things happen when you have little helpers.)

mix

Add, stir, and chill:
16 oz. can whole cranberry sauce
2, 8 oz. cans crushed pineapple
1 cup walnuts or pecans, chopped
3/4 cup cranberry juice

See the whole cranberries? Make sure you get the can that says whole cranberries in sauce. Just so you know–the canned cranberry sauce without whole cranberries will work, too. I tried it once and it tasted great. But it looks so pretty with the whole cranberries, and I love all the crunch and texture in this salad.

mixed

Look how pretty that is. Cover with plastic wrap and chill in the fridge for four to five hours.

plain

It is delicious served like this, or you can make the topping.

topping

Topping:

8 oz. cream cheese, softened
1 cup sour cream
1/4 cup sugar
chopped nuts for sprinkling

Mix the softened cream cheese, sour cream, and sugar with an electric beater until smooth. (This will take at least seven minutes and likely longer if you forget to soften the cream cheese.)

spread

Spread over chilled jello salad and sprinkle with nuts.

serve

Cut into squares, serve, and enjoy!

Cranberry Salad

Mix:
6 oz. pkg. raspberry jello
1 cup boiling water

In a 9 x 13 dish, add the following ingredients and stir:
16 oz. can whole cranberry sauce
2, 8 oz. cans crushed pineapple
1 cup walnuts or pecans, chopped
3/4 cup cranberry juice

Cover with plastic wrap and chill in the fridge for four to five hours.

Topping:

8 oz. cream cheese, softened
1 cup sour cream
1/4 cup sugar
chopped nuts for sprinkling

Mix the softened cream cheese, sour cream, and sugar with an electric beater until smooth. Spread over chilled jello salad and sprinkle with nuts.

8 Response Comments

  • Karen Gowen  December 17, 2009 at 10:26 am

    My mother in law used to make this but I never got the recipe or if I did I lost it. I lOVE this salad, thanks, I’m copying this one.

  • Jenni H.  December 17, 2009 at 12:03 pm

    Thanks for posting this. It is very yummy! I can’t wait to try making it.

  • Kate  December 18, 2009 at 6:59 pm

    Glad I could help Karen and Jenni. I haven’t known anyone to taste it and not like it.

  • Shandrae  January 2, 2010 at 4:06 pm

    Yum! My mouth is watering just looking at the pictures!

  • Name (required)  May 14, 2014 at 8:57 pm

    Try with cranraisins

  • Kate  May 15, 2014 at 8:22 am

    I don’t think Craisins would work as a replacement in this salad. The canned cranberries have a sauce with them that add to the liquid makeup and taste of the dish.

  • Becky  November 23, 2014 at 8:43 am

    Do you drain the pineapple or leave the juice in?

  • Kate  November 23, 2014 at 3:44 pm

    Do not drain the pineapple. Leave the juice in.