Cranberry Salad

Cranberry Salad

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Susan Ferguson


A tasty alternative to plain cranberry sauce and quite pretty


☆☆☆☆☆ 0 votes

30 Min
Stove Top


  • 1 can(s)
    8 oz crushed pineapple in juice,drained,juice reserved
  • 2 box
    3 oz each flavored gelatin, such as lemon, strawberry, raspberry. i used suger- free
  • 1 c
    ginger ale
  • 1 can(s)
    whole cranberry sauce
  • 1 pkg
    8 oz cream cheese, at room temperture
  • 8oz pkg
    kool whip
  • half tsp
    vanilla extract

How to Make Cranberry Salad


  1. Add enough water to reserved pineapple juice to equal 1 cup. In a pot heat juice to boil. Transfer to med. bowl, stir in gelatin until dissolved.
  2. Refrigerate until cool, but not set, about 20 min. Stir in ginger ale.Refrigerate until thickened and partially set, about 1 hour. Stir in cranberry sauce and crushed pineapple.
  3. Pour into 1 and1/2- qt. mold. Refrigerate until firm, at least 6 hours or overnight.
  4. On high speed, beat cream cheese until light and fluffy, 1 min. fold in kool whip and vanilla.
  5. Unmold salad.Fill center with topping mixture.

Printable Recipe Card

About Cranberry Salad

Course/Dish: Gelatin Salads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat

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