Real Recipes From Real Home Cooks ®

the pink stuff (creamy cranberry salad)

Recipe by
Jessica Morgan
New Hampton, NH

My Aunt made up this recipe and my mom adapted it to have with our holiday family dinners. When my youngest nephew had it for the first time, he talked for weeks about "the pink stuff." So now that's the only name that it goes by.

yield 10 serving(s)
prep time 1 Hr
cook time 4 Hr
method Refrigerate/Freeze

Ingredients For the pink stuff (creamy cranberry salad)

  • 1 can
    whole cranberries
  • 1 can
    (the half size can 8 oz.) crushed pineapple
  • 1 pkg
    cream cheese (8 oz)
  • 1 pkg
    cool whip (8 oz)
  • 2 pkg
    raspberry jello or cranberry jello (we like to use one of each, and the suger free variety does not change the taste)
  • 1
    apple (pealed, cored and cut into 1/2" chuncks)
  • 1 c
    chopped walnuts
  • water

How To Make the pink stuff (creamy cranberry salad)

  • 1
    Empty the cranberries and pineapple into a sieve and strain out the liquid. You may have to stir up the fruit and press on it to get all the liquid.
  • 2
    Put the liquid into a measuring cup and fill to 2 cups with water. Boil the liquid. and mix it with the two packages of Jello.
  • 3
    Allow the jello to partially set for about 45 minutes. It should not be hard, if you stick a finger in the jello it should come out coating you finger with no lumps.
  • 4
    About 15 minutes prior to taking the jello out of the fridge, mix the left over cranberries and pineapple with the apple chunks and walnuts.
  • 5
    In a separate bowl whip the cream cheese until it is easily stirred and them add the cool whip. Dump in the partially set jello and mix well. It's ok if there are cheese chunks it adds to the overall presentation.
  • 6
    Fold in the fruit and walnut mixture and transfer to a presentation bowl. (We put it in a beautiful blue pie plate.) Refrigerate for at least 3 hours until set, but it always tastes better if you make it the day before.