Description
Cranberry Jello Salad is a vibrant and refreshing dessert perfect for holiday gatherings or anytime you want a sweet, fruity treat. This no-bake salad combines raspberry jello, crushed pineapple, whole berry cranberry sauce, apple, pecans, and cranberry juice to create a colorful and flavorful dish that sets beautifully after chilling.
Ingredients
Scale
Main Ingredients
- 2 boxes raspberry jello 6 ounces total
- 1½ cups boiling water
- 1 can crushed pineapple 20 ounces (including juice)
- 1 can whole berry cranberry sauce 15 ounces
- 1 Honeycrisp apple peeled and chopped
- ½ cup pecans chopped
- ¾ cup cranberry juice
Instructions
- Dissolve the Jello: Add the raspberry jello powder to a mixing bowl and whisk in the boiling water until the jello has completely dissolved.
- Add Pineapple: Stir in the crushed pineapple along with its juice to the dissolved jello mixture.
- Mix in Cranberry Sauce: Add the whole berry cranberry sauce to the mixture. Break up any large chunks to ensure an even texture.
- Add Fruits and Nuts: Stir in the chopped Honeycrisp apple and chopped pecans, then mix in the cranberry juice until well combined.
- Chill the Salad: Pour the jello mixture into a 9×13 inch dish and refrigerate for 2 hours until fully set.
- Serve: Serve the salad directly from the dish or scoop into a serving bowl. Optionally, top with whipped cream for extra sweetness.
Notes
- Don’t skip the chill time: chilling for the full 2 hours allows the flavors to meld and the jello to firm up properly.
- Use canned pineapple only: fresh pineapple contains enzymes that prevent gelatin from setting.
- Chop the apple and pecans into small pieces to avoid big chunks and ensure even distribution.
- For a sweeter touch, serve with a dollop of whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 24 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
