Reviewed: Nov. 20, 2009

I LOVE this recipe and so does my family. Sometimes, I even add a can of pineapple tidbits to it. DELICIOUS!!

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ShellyMcD

Cooking Level: Expert

Living In: Lake Charles, Louisiana, USA

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Reviewed: Sep. 17, 2009

Okay, this salad tastes AMAZING, but I had some serious issues with the appearance...first of all, I chilled the mold for 6-8 hours as stated, but when I turned the thing out onto a serving platter, it was too liquid to keep the pretty shape from the mold. The only change I made was to use the jellied cranberry sauce instead of whole berry. The topping was very tasty, but I found it to be lumpy...I would suggest beating the cream cheese with the sugar and lemon juice until fluffy, and then folding in the sour cream, I will do this next time I make this, and I will also put the jello part in a bowl instead of a mold.

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 24, 2008

Made for Thanksgiving, everyone loved it and said it would replace the regular cranberries we usually have.

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H. Myers

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Reviewed: Jul. 3, 2008

Loved this recipe and will make every Thanksgiving forever. We did some whole berry and some jellied and it was excellent!

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Reviewer:

tsbourne

Home Town: North Pole, Alaska, USA

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Reviewed: Nov. 15, 2006

This got rave reviews last year and I was just asked to bring it to Thanksgiving again, however, I did use jellied cranberry sauce, raspberry jello, and 8 oz crushed pineapple like a previous reviewer suggested. Thanks so much for the tip!!

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Reviewer:

SUMMERVE

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Reviewed: Dec. 29, 2005

I made this for our Christmas dinner and it was a hit. Several guests asked for the recipe. Will definitely make again.

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roxanne39

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Reviewed: Dec. 13, 2004

I made this for a Christmas event but didn't care for the strawberries in it, and the texture of the cranberry skins was unpleasant. I had made another red gelatin salad which was similar but much better: Water reduced to 1 3/4 cup, raspberry gelatin instead of strawberry, an 8 oz. can of crushed pineapple with juice instead of frozen strawberries, jellied cranberry sauce instead of whole, same amount of chopped pecans, and add 3/4 cup orange juice and 1 T. lemon juice.

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KIMAR

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Reviewed: Feb. 9, 2004

In my family there has been a jellied cranberry salad with walnuts and dates for years, but this Thanksgiving I decided to try this and we all enjoyed it, I liked the strawberries in it. I made half with and half without nuts (the children).

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Reviewer:

marji

Cooking Level: Expert

Home Town: Boothbay Harbor, Maine, USA

Living In: Aptos, California, USA

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Reviewed: Dec. 9, 2003

This was very good, even better the secnd day. However, mine didn't set as well as I would have liked, so would probably decrease the water a little bit the next time to see.

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MURPH172

Home Town: Vincennes, Indiana, USA

Living In: Owensboro, Kentucky, USA

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Reviewed: Nov. 28, 2003

I have one thing to say about this recipe, DELICIOUS! It was a hit at our Thanksgiving table. I already have a request to bring to family Christmas party.

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