Cranberry Jello Salad

5 from 8 votes

Cranberry Jello Salad is a sweet-tart, dessert salad loaded with crushed pineapple, chopped pecans, cranberries and a tangy cream cheese topping! It's perfect to serve for Thanksgiving dinner, Christmas dinner, or any night of the year!

Prep Time5

Cook Time10

Total Time2 15

Course: Dessert, Side Dish

Cuisine: American

Servings: servings

Calories: 122kcal

Author: Amy Nash

Ingredients

Cranberry Jello

2 (3 oz.) pkgs. cherry Jell-O (or raspberry or cranberry, if you can find it)
1 ½ cups boiling water
1 (20 oz.) can crushed pineapple (do not drain the juice)
1 can whole cranberry sauce (a little less than 2 cups homemade cranberry sauce)
1 cup chopped pecans, divided
¾ cup cranberry or apple juice

Topping

1 (8 oz.) pkg. cream cheese, softened
½ cup powdered sugar
1 cup sour cream

Instructions

Cranberry Jello

Add both packets of Jell-O to the boiling water in a large bowl, stirring until completely dissolved.
Stir in the crushed pineapple (juice and all) and whole cranberry sauce, using the back of the stirring spoon to break up any chunks of cranberry sauce a bit against the side of the bowl.
Add in ¾ cup of the chopped pecans and the cranberry or apple juice and stir to combine, then carefully pour into a 9x13-inch glass dish or jello mold and refrigerate until set, about 2 hours.

Topping

In a medium bowl, beat the cream cheese on high speed with an electric mixer until smooth.
Add the powdered sugar and sour cream and mix well until completely combined, then spread over the top of the set Jell-O.
Sprinkle with remaining ¼ cup of chopped pecans, then serve.

Notes

Recipe slightly adapted from Unsophisticated Cook.

Nutrition