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Cranberry Jello Salad

Cranberry Jello Salad combines raspberry gelatin, whole berry cranberry sauce, pineapple, and pecans in a chilled, firm salad. Mix it in one bowl, pour it into a 2-quart serving dish, and refrigerate until set.
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Prep Time 15 minutes
refrigeration 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packages (3 oz) raspberry gelatin
  • 2 cups water boiling
  • 1 can (14 oz) cranberry sauce whole berry
  • 2 cups water cold
  • 1 can (8 oz) pineapple crushed, in juice, drained
  • 0.5 cup pecans chopped

Equipment

  • 1 2-quart serving dish

Method
 

  1. In a large bowl, stir the raspberry gelatin into the boiling water until completely dissolved.
  2. Stir in the cranberry sauce until combined.
  3. Stir in the cold water.
  4. Fold in the drained pineapple and pecans.
  5. Pour the mixture into a 2-quart serving dish.
  6. Cover the dish.
  7. Refrigerate for at least 4 hours, until firm.

Notes

For the best set, refrigerate until firm before serving. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a nut-free version, omit the pecans.