Cranberry Pineapple Jello Salad

Prep Time
Cook Time
1h 10m
Ready In

"This dates from the heyday of jello dishes, but it's still good and offers a change of pace for those who skip the cranberry sauce or just want something different with their leftover turkey sandwiches. Bright fruit flavors combine with cranberry and pineapple to accompany turkey or ham as a main side dish or to be enjoyed as a simple salad or dessert."

Original is 12-20 servings


  • Serving Size: 1 (96.4 g)
  • Calories 187.1
  • Total Fat - 1.2 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 4.2 mg
  • Sodium - 126 mg
  • Total Carbohydrate - 44.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 32 g
  • Protein - 2 g
  • Calcium - 31.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Prepare the jello according to package directions but use only half of the water called for. Stir to dissolve the jello completely.

Step 2

Stir the cranberry sauce into the warm liquid jello and let it melt together.

Step 3

Chill the mixture at this point until it starts to jell or become thick.

Step 4

Stir the drained pineapple into the partially jelled dish and pour the mixture into an 8X11 inch pan or into a mold if one is to be used.

Step 5

To serve, unmold the salad onto a serving plate or cut it in rough squares and pile it in a dish to jiggle a little at the table.


No special items needed.

1 Reviews


This was amazing! I ended up using two 3 oz. boxes of orange Jello, a 3 oz. box of lemon, and a 3 oz. box of white grape because that's how life went. I was a little worried the flavour would be too intense, but we loved it! Next time I'll put some whipped cream on top to serve, although it doesn't really need it. Definitely one I'll be making again!


review by:
(10 Sep 2015)

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