This Cranberry Jello Salad is a classic holiday side dish that’s sweet, tangy, and packed with flavor! It combines cranberries, pineapple, and pecans in a festive, fruity gelatin base, perfect for Thanksgiving or Christmas.
Ingredients:
1 (6 oz) package raspberry or cranberry Jello
2 cups boiling water
1 (14 oz) can whole berry cranberry sauce
1 (8 oz) can crushed pineapple, drained
½ cup chopped pecans or walnuts
1 cup cold water
1 apple, finely chopped (optional, for extra crunch)
For the Topping (Optional but delicious!):
1 cup whipped cream or Cool Whip
4 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions:
- Prepare the Jello Base
In a large bowl, dissolve the Jello in boiling water, stirring for about 2 minutes until completely dissolved.
Stir in the cranberry sauce until well combined. - Add Fruits & Nuts
Mix in the cold water, then add the pineapple, pecans, and chopped apple (if using).
Pour the mixture into a 9×13-inch dish or a decorative mold for a fancy presentation. - Chill Until Set
Refrigerate for at least 4 hours (or overnight) until firm. - Make the Topping (Optional but recommended!)
In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in whipped cream or Cool Whip until fluffy.
Spread over the chilled Jello salad before serving.