Cranberry Pineapple Jello Salad
12-20
Servings
Servings
10m PT10M
Prep Time
Prep Time
1-2h PT1-2H
Cook Time
Cook Time
1h 10m
Ready In
Ready In
Recipe: #7920
October 22, 2011
Categories: Desserts, Gelatin/Jello, Salads, Gelatin Salad, Side Dishes, Fruit, Cranberry, Pineapple, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Picnic, Potluck, Regional Holiday, Summer, Thanksgiving, Valentine's Day, Winter, Boil, Refrigerator, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Canned Fruit, Make it from a box, Spring more
"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 recipe yields 12-20 servings
Ingredients
Nutritional
- 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 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.
Tips & Variations
No special items needed.
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