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Cranberry Jello Salad

Cranberry Jello Salad combines raspberry gelatin, whole-berry cranberry sauce, pineapple, and pecans in a chilled, firmly set salad. It takes just a few minutes to mix before the 9x13-inch dish chills for at least 4 hours.
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Prep Time 10 minutes
chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 box (3 oz) raspberry gelatin
  • 2 cup water boiling
  • 1 can (14 oz) cranberry sauce whole-berry
  • 1 can (20 oz) pineapple crushed, in juice, drained
  • 0.5 cup pecans chopped

Equipment

  • 1 9x13-inch dish

Method
 

  1. In a large heatproof bowl, stir the gelatin into the boiling water for 2 minutes, until fully dissolved.
  2. Stir in the cranberry sauce, breaking it up.
  3. Mix in the drained pineapple and pecans.
  4. Pour into a 9x13-inch dish.
  5. Refrigerate for at least 4 hours, until firmly set.

Notes

Drain the pineapple well so the salad sets firmly. Store covered in the refrigerator for up to 4 days; freezing is not recommended. For a nut-free version, replace the pecans with sunflower seeds.