Pineapple Cranberry Jello Salad
Cranberry Jello Salad with crushed pineapples is the perfect addition to your holiday menu. Creamy and refreshing, it's sure to be crowd pleaser!
Servings: 12 Servings
Calories: 194kcal
Equipment
- 9 x 13 inch casserole pan
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
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
Calories: 194kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 131mg | Fiber: 1g | Sugar: 35g | Vitamin A: 60IU | Vitamin C: 5.1mg | Calcium: 60mg | Iron: 0.4mg