Christmas Cranberry Jello Salad
This vibrant red Christmas Cranberry Jello Salad is a nostalgic holiday classic that blends tangy cranberries, sweet pineapple, and a creamy layer for the perfect make-ahead festive dish. A vintage recipe worth rediscovering!
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Servings: 12 servings
Calories: 245kcal
Equipment
- Gelatin Mold (6-cup) or 9x13 Glass Baking Dish
- Mixing bowls
- Electric Mixer
Ingredients
Gelatin Base
- 2 packages raspberry or cranberry gelatin 3 oz each
- 2 cups boiling water
- 1 can whole cranberry sauce 14 oz
- 1 can crushed pineapple, undrained 8 oz
- 1 cup chopped celery about 3 medium stalks
- 1/2 cup chopped walnuts pecans can be substituted
Cream Layer
- 1 package cream cheese 8 oz, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Optional Garnish
- fresh mint leaves
- fresh cranberries
Instructions
- Dissolve the gelatin in 2 cups of boiling water, stirring continuously for about 2 minutes until completely dissolved. Allow the mixture to cool for about 15-20 minutes until it reaches room temperature but hasn't begun to set.
- Stir the whole cranberry sauce into the cooled gelatin until well combined, breaking up any large cranberry chunks with your spoon.
- Add the undrained crushed pineapple, finely chopped celery, and chopped nuts, stirring gently to distribute evenly.
- In a medium bowl, beat the softened cream cheese until smooth and fluffy – about 2 minutes with an electric mixer.
- Gradually beat in the sour cream, sugar, and vanilla until the mixture reaches a silky, pourable consistency.
- For a layered presentation: Pour half the cranberry mixture into your chosen mold, chill until slightly set (about 30 minutes), then carefully spread the cream layer and top with remaining cranberry mixture.For a marbled effect: Fold the cream mixture gently through the cranberry mixture before pouring into the mold.
- Refrigerate until completely set, at least 4 hours or preferably overnight.
- To unmold, dip the mold briefly (about 10 seconds) in warm water. Place your serving plate upside down on top of the mold, then quickly invert both together. Garnish with fresh mint leaves or additional cranberries if desired.
Notes
- Use canned pineapple, not fresh, as fresh pineapple contains enzymes that prevent gelatin from setting.
- For a lighter version, use sugar-free gelatin and light cream cheese.
- Can be prepared up to 2 days in advance and stored in the refrigerator.
- Perfect for holiday gatherings when oven space is limited.
- Leftovers stay fresh for 3-4 days when refrigerated.
- For nut allergies, substitute with diced green apples for crunch.
- For a lighter version, use sugar-free gelatin and light cream cheese.
- Can be prepared up to 2 days in advance and stored in the refrigerator.
- Perfect for holiday gatherings when oven space is limited.
- Leftovers stay fresh for 3-4 days when refrigerated.
- For nut allergies, substitute with diced green apples for crunch.
Nutrition
Calories: 245kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Sodium: 110mg | Fiber: 1.5g | Sugar: 24g | Vitamin C: 15mg | Calcium: 6mg
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