Cranberry Salad in Raspberry Jello with Cream Chee

Marcia Flatebo


I loved this recipe! I made it last year for Christmas. It is now one of those recipes I will make every Thanksgiving,Christmas and any other occasion as long as I can get fresh cranberries.

★★★★★ 3 votes


1 lb
fresh cranberries
1 can(s)
20 ounce crushed pineapple
1/2 c
pecans, in pieces
2 pkg
raspberry jello
2 c
boiling water
1 c
cold water
1 3/4 c
2 pkg
8 ounces cream cheese


1Chop cranberries in food processor until fine
2Mix cranberries with sugar and let stand until sugar dissolves.
3Add 2 cups of boiling water into jello, and stir until the jello dissolves.
4Then add the 1 cup of cold water to the jello mixture.
5Let stand until cooled
6Drain pineapple and reserve the juice.
7Add the pineapple, cranberries, and walnuts, and stir well.
8Pour into 9x13 dish.
9Chill to set.
10With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
11Spread over the top of the chilled gelatin.
12Keep cold.

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