Cranberry Salad III

Cranberry Salad III

90 Reviews 6 Pics
  • Prep

    10 m
  • Ready In

    3 h 10 m
Ms. Susan Nikolaus
Recipe by  Ms. Susan Nikolaus

“A nice change from the traditional cranberry sauce.”

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Adjust Servings

Original recipe yields 8 -10 servings



  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 (90)

Rate This Recipe


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 !!!!



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!



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.

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Amount Per Serving (9 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 46.8 g
  • 15%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 179 mg
  • 7%

Based on a 2,000 calorie diet



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Cranberry Gelatin Salad


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Creamy Cranberry Jell-O(R) Salad