Cranberry Salad III Recipe -
Cranberry Salad III Recipe
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Cranberry Salad III

Recipe by  

"A nice change from the traditional cranberry sauce."

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Ingredients Edit and Save

Original recipe makes 8 -10 servings Change Servings
  • PREP

    10 mins

    3 hrs 10 mins


  1. 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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2004

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 !!!!

Most Helpful Critical Review
Nov 09, 2006

i must of made it wrong

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!

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.

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!!!

Dec 30, 2004

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

Jun 13, 2005

I loved it and I dont like cranberries!

Nov 22, 2007

I made this salad for Thanksgiving and everyone thought it was wonderful! Two of the guests said it was their favorite part of the meal. In the past I have been guilty of making reviewer-suggested changes to a recipe the first time I try it. This time I did not, and I'm glad I didn't. The recipe is perfect as is. I would suggest you make this recipe according to the original instructions before trying the suggestions for changes. I really did not think it was too sweet at all. It's like I expect a gelatin salad to be. If you make sure that the cream cheese is completely at room temperature and the gelatin is completely set, you will have no problem spreading the cream cheese. Also, the pineapple juice that you add to the cream cheese gives it the perfect amount of sweetness--no need to add Splenda. I have tried many different gelatin salad recipes, but I think this will be the only salad I make for future Thanksgivings.


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  • 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.

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