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READY IN 3+ hrs

Cranberry Salad III

Read Reviews (85)

"A nice change from the traditional cranberry sauce." — Ms. Susan Nikolaus

Ingredients Edit and Save

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Original recipe makes 8 -10 servings Change Servings

2 (3 ounce) packages cherry flavored Jell-O® mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice

1 (8 ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise

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Directions

Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

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PREP 10 mins
READY IN 3 hrs 10 mins

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Very good, everyone loved it. Heres a neat little trick. Halve the recipe and put the cream cheese layer on the bottom of a ready made graham cracker crust, then set for 10 minutes in the freezer and then add the cranberry mixture layer and chill in fridge till firm. Makes an AWESOME PIE !!!!

—PHREAKWARS

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Most Helpful Critical Review

Nov 09, 2006

i must of made it wrong

—EVANREMMEN

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112 Ratings

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Jul 22, 2005

I don't care for unsweetened cream cheese, so i added 2 teaspoons of Splenda to cream cheese. Couldn't stop the family from eating every last drop!

—SHELLYHELM

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Dec 29, 2003

I really liked this recipe and others enjoyed it too. I used cranberry jello instead of cherry and I added a few drops of green food coloring to the cream cheese mixture to make it look more Christmasy. The only thing I did wrong was to leave the mold in the hot water too long. Just about 2 seconds was sufficient to loosen it from the mold.

—GWANMA

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Aug 19, 2005

I took a previous reviewer's suggestion to another level when I made this last night. Divided the recipe in half (except that I used an 8 oz. can of pineapple instead of 1/2 of a 20 oz. can) and put the 3 layers into an OREO chocolate pie crust. If you like a tart dessert, this is it!!! Serve each piece topped with Cool Whip or real whipped cream. EXCELLENT!!!

—COOKER476

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Dec 30, 2004

Great...I used Raspberry Jello and substituted half the water with grape juice. My family loves it!

—GNANA

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Jun 13, 2005

I loved it and I dont like cranberries!

—DIANELANE

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Jun 12, 2005

This is a very tastey side salad that adds a nice dimension to any meal. We enjoyed this salad trememdously. Covered, it will last quite awhile to accent many meals.

—DEBWEB1

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Nutrition

Calories
358 kcal
18%

Carbohydrates
46.8 g
15%

Cholesterol
28 mg
9%

Fat
18.7 g
29%

Fiber
2.4 g
9%

Protein
5 g
10%

Sodium
179 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Salad III

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 358
Calories from Fat: 168

% Daily Value *
Total Fat 18.7g 29 %
Saturated Fat 6.4g 32 %
Cholesterol 28mg 9 %
Sodium 179mg 7 %
** Potassium 155mg 4 %
Total Carbohydrates 46.8g 15 %
Dietary Fiber 2.4g 9 %
Protein 5g 10 %
Sugars 37.7g
Vitamin A 7 %
Vitamin C 10 %
Calcium 5 %
Iron 8 %
** Thiamin 14 %
** Niacin 7 %
** Vitamin B6 6 %
** Magnesium 9 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.