Pineapple Cranberry Jello Salad with crushed pineapples, cranberry sauce, and cream cheese topping is a festive addition to any holiday get-together. A delicious medley of sweet and tangy, it’s sure to be a crowd favorite!
G’s aunt brought this cranberry jello salad with cream cheese topping to our Christmas get-together a couple of years ago, and it was a party hit. Everyone couldn’t get enough of it; the whole dish was empty before we even sat for dinner.
I loved the gelatin salad so much that I chased her down for the recipe and have been making it regularly, not only for the holidays but as a year-round treat. Loaded with crushed pineapples, cranberry sauce, cream cheese topping, and toasted walnuts, it’s a delicious medley of sweet, tangy, creamy, and crunchy that’s hard to resist!
Ingredient notes
- Jello– we like lemon flavor, but feel free to experiment with your favorite flavor. If substituting other brands, such as Knox, adjust liquid measurements according to the package directions.
- Crushed pineapples– do not use fresh pineapples as they contain an enzyme that breaks down the gelatin and keeps it from thickening properly.
- Not a fan of pineapples? Swap with chopped apples and celery for added crunch. You can also use canned peaches or mandarin oranges.
Jelly powder vs. Jello
Although both are used as gelling agents in desserts and other food preparation, they differ in texture and in ingredients.
- Jelly powder is extracted from plant seaweeds which makes it a good vegan option
- Jello is an American brand that makes gelatin, which is a protein (collagen) derived from animal hooves and skin.
This jello salad is so easy to make; the hardest part is waiting for it to set!
Helpful tips
- Make sure the gelatin is completely dissolved for a clear and uniformly set jello salad.
- Drain the crushed pineapples well as the excess liquid will water down the gelatin.
- If using chopped fruits, add them when the gelatin is thickened to a soft gel consistency and is beginning to set but not yet firm to keep from sinking to the bottom or floating to the top,
- For maximum volume, use cold milk for the Dream Whip.
Serving suggestions
Cranberry jello salad is traditionally served as a side dish for Thanksgiving or Christmas dinner, but I love the refreshing flavors so much that I enjoy it year-round!
Storage instructions
This an excellent recipe to prep ahead. Cover the pan tightly with plastic wrap or store in an airtight container and refrigerate for up to 3 days.
Looking for more delicious recipes to complete your holiday menu? Check out these delicious ideas below!
More Holiday Recipes
- Caveman Pops (Grilled Turkey Legs)
- Slow Cooker Green Beans
- Loaded Mashed Potatoes
- No-churn Pumpkin Ice Cream
- Pumpkin Loaf Bread
- Cranberry Pecan Wild Rice Stuffing
Ingredients
- 1 box (6 ounces) lemon jello
- 8 ounces boiling water
- 8 ounces ginger ale
- 1 cup crushed pineapples, drained well
- 1 can (14 ounces) jellied cranberry sauce, lightly mashed
- 1 package (1.3 ounces) Dream Whip
- 1/2 cup cold milk
- 1/2 teaspoon vanilla
- 4 ounces cream cheese, softened
- 1/2 cup chopped walnuts
Equipment
- 9 x 13 inch casserole pan
Instructions
- Lightly grease a 9 x 13 dish with nonstick cooking spray and set aside.
- In a large bowl, combine gelatin and boiling water. Stir until gelatin is completely dissolved.
- Add ginger ale and stir well.
- Allow to partially set (but not firm). Add cranberry sauce and crushed pineapples. Stir until combined.
- Pour mixture into prepared pan and cover with film. Chill in the refrigerator for about 1 to 2 hours or until firm.
- In a bowl, combine Dream whip, milk, and vanilla. Beat with a hand mixer on low speed until blended. Beat on high speed for 3 to 4 minutes or until thickened and forms peaks.
- In a bowl, beat cream cheese on LOW speed until smooth and fluffy.
- Gently fold in whipped topping into cream cheese until incorporated.
- Spread cream cheese topping on the set gelatin mixture and sprinkle with chopped walnuts.
- Cut into squares to serve.
Notes
- Make sure the gelatin is completely dissolved for a clear and uniformly set jello salad.
- Drain the crushed pineapples well as the excess liquid will water down the gelatin.
- For maximum volume, use cold milk for the Dream Whip.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Shelby says
This recipe has been handed down in my family for YEARS. Since j was a littler kid. It’s coveted in our house. We only make it for thanksgiving. This recipe is very similar to ours with only 1 difference in preparation . It’s so good! 🙂
Everyone should try it!
S Borch says
Just made this for Thanksgiving because we have cranberry jelly left over every year. This year everyone loved it. Will make this again next year.
Judy says
I can’t remember where I got this recipe originally, but thank goodness I found it here!!
My family insists on this delicious salad every Thanksgiving.
Diane says
This is a great recipe! I definitely will be making this again!
Lalaine says
Thank you so much for the 5-star rating, Diane. I am glad you enjoyed the recipe 🙂