Cranberry Gelatin Salad II

9 Reviews Add a Pic
Eleanor Johnson
Recipe by  Eleanor Johnson

“This is excellent as a salad, dessert, or snack, and great on a buffet table.”

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Adjust Servings

Original recipe yields 16 servings



  1. Drain pineapple, reserving syrup. Add enough water to the juice to make 2 cups liquid. In a saucepan over medium heat, combine the liquid with the gelatin; stir until dissolved. Remove from heat, and chill until partially set.
  2. Beat together the cream cheese and salad dressing; add to gelatin mixture and mix. Fold in whipped topping and mix well. Take out 1 1/2 cups of mixture, and reserve. To the remaining mixture add the pineapple, cranberries, nuts, and apples.
  3. Pour gelatin and fruit mixture into a large dish or bowl, and top with reserved mixture. Refrigerate until chilled.

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Reviews (9)

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This has been a family favorite for years. I don't reserve the extra for the top...I just mix all together. People who don't care for the traditional cranberry jellos or sauces love this dish.



This was a hit for Thanksgiving! My in-laws loved it. Now I am going to try it again for Christmas!! Love it!



This was so tasty! We really enjoyed this salad on our Sunday Brunch table. Its very refreshing, and the cream cheese adds a new dimension to gelatine. Thanks Eleanor!

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Amount Per Serving (16 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet



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Cranberry Gelatin Salad


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Cranberry Gelatin Mold