Cranberry Gelatin Salad I

Cranberry Gelatin Salad I

53 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    8 h 15 m
Recipe by  LDSPEAKE

“I made this for Thanksgiving and it was the most popular dish we had!”

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Adjust Servings

Original recipe yields 12 servings



  1. Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
  2. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

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Reviews (53)

Rate This Recipe


This is a "must have" at Thanksgiving. I've found that gently swirling in a cup of sour cream when the gelatin is almost set makes for a lovely marbled effect, and adds a wonderful taste.



I got rave reviews at Thanksgiving when I brought this to my inlaws house! The only changes that I made were to use cranberry jello in place of cherry and to use WHOLE berry cranberry sauce instead of jellied. I also omitted the nuts totally to make it more kid friendly and it didn't seem to make a difference.



I love this salad!! I think I have made it before, but had lost the recipe. It is very rich. I mixed the pecans in instead of putting them on top. It was very quick and easy. Thanks to Laura for submitting it.

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Amount Per Serving (12 total)

  • Calories
  • 123 cal
  • 6%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 22.5 g
  • 7%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet



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Cranberry Gelatin Salad


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Eggnog and Cranberry Salad