Description
A refreshing and fruity Cranberry Jello Salad combining raspberry jello, crushed pineapple, whole berry cranberry sauce, fresh apple, and pecans, chilled to perfection for a delightful sweet side dish or dessert.
Ingredients
Scale
Jello Mixture
- 2 boxes raspberry jello 6 ounces total
- 1½ cups boiling water
Fruit and Nuts
- 1 can crushed pineapple 20 ounces (with juice)
- 1 can whole berry cranberry sauce 15 ounces
- 1 Honeycrisp apple peeled and chopped
- ½ cup pecans chopped
Additional Liquid
- ¾ cup cranberry juice
Instructions
- Dissolve Jello: Add the raspberry jello powder to a mixing bowl and whisk in the boiling water thoroughly until fully dissolved.
- Add Pineapple: Stir in the crushed pineapple along with its juice from the can to the dissolved jello mixture.
- Incorporate Cranberries: Add the whole berry cranberry sauce, breaking up any large chunks into smaller pieces as you mix it in.
- Mix Nuts and Apple: Stir in the chopped pecans and peeled, chopped Honeycrisp apple, then add the cranberry juice and blend well.
- Chill Salad: Pour the entire jello mixture into a 9×13 inch dish and refrigerate for 2 hours to allow it to set and flavors to meld.
- Serve: Serve the chilled Cranberry Jello 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: This salad needs the full 2 hours of refrigeration to firmly set and for flavors to blend well.
- Only use canned pineapple: Fresh pineapple contains enzymes that prevent gelatin from setting properly.
- Chop the apple and pecans into small pieces to avoid large chunks in the salad.
- Serve with whipped cream as a sweet topping for an extra creamy texture and flavor.
