Cranberry Jello Salad

This Cranberry Jello Salad is always on our holiday table. The combination of tart and sweet go perfectly together. This recipe is a must for every table.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 65kcal

Author Dina

Ingredients

2 (6 oz) packages raspberry jello
2 cups boiling hot water
2 cups cold water
2 14 oz cans whole berry cranberry sauce
2 20 oz cans crushed pineappple (NOT pineapple chunks)
1 cup walnuts toasted and chopped

US Customary - Metric

Instructions

In a large measuring cup, mix the 2 (6 oz) packages of raspberry Jell-O powder with 2 cups of boiling water using a whisk. Then add 2 cups of cold water and whisk until everything is dissolved.
In a large bowl, combine the 2 (14 oz) cans of whole berry cranberry sauce, 2 (20 oz) cans of crushed pineapple (lightly drained), and 1 cup of toasted chopped walnuts. Then pour in the jello and stir until well mixed in.
Pour the cranberry jello into either a large pan with raised edges or individual cups. Refrigerate overnight until it sets.

Notes

Make sure to use crushed pineapple and NOT pineapple chunks. The cans look very similar but they are not the same thing. The chunks have more liquid which can result in soupy jello.
Don't skip out on toasting the walnuts. It adds a more nutty flavor to the dish.
If you can't find raspberry jello, you can use cherry, cranberry, or even strawberry jello instead.

Nutrition