Cranberry Salad

Cranberry Salad

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Benny Shackelford


This salad was donated to Ben/Mojo's Diner and was brought to us by Chef-in-Training, Crystal. We had this for Thanksgiving, and we and all of our diner friends thought it was out of this world! This will definitely be a staple in the summer because it is so refreshing. Can you imagine having this with a good glass of Chardonay? Mojo tasted it and whole-heartedly approved it. A big thanks to Crystal from the Diner!


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24 Hr
No-Cook or Other


  • 1 16-oz bag(s)
    frozen cranberries
  • 1 (16 oz) can(s)
    pineapple with syrup
  • 1 big box
    cherry jello gelatin
  • 2 c
  • 1-1/2 c
  • 1 c
  • 1 bag(s)
    marsh mallows
  • 1/2 pt
    whipping cream

How to Make Cranberry Salad


  1. Day 1: Grind the 16 oz of cranberries, the can of pineapples in the syrup and the 2 cups of sugar. Mix together, put into a bowl and cover. Put in refrigerator overnight.
  2. Day 2: Add the box of cherry jello dissolved in 1-1/2 cup of water. Add the cup of chopped walnuts and the half pint of whipping cream. Mix the night before serving. Put it all in a cake-sized pan and add marshmellows, enough to cover top. put a lid over it and refrigerate overnight.
  3. Day 3: Eat and enjoy!

Printable Recipe Card

About Cranberry Salad

Course/Dish: Fruit Sides Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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