Cranberry Gelatin Salad Recipe

Cranberry Gelatin Salad
Diana Rattray
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 9 to 12 Servings
Ratings (10)

You'll find this cranberry salad on many Thanksgiving menus throughout the South. The gelatin salad is made with a layer of cranberry flavored gelatin, topped with a fluffy lightly sweetened cream cheese and whipped cream layer. If you like an unsweetened topping, omit the sugar.

What You'll Need

  • 1 large or 2 small packages (6 ounces total) cherry or raspberry flavored gelatin
  • 2 cups boiling water, divided
  • 1 can (14 ounces) whole cranberry sauce (or about 2 cups ​homemade)
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/4 cup lemon juice
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar, optional
  • 1 cup heavy whipping cream
  • 1/2 cup chopped walnuts or pecans

How to Make It

  1. Lightly oil a 9-inch square pan or spray with nonstick cooking spray.
  2. Put the gelatin powder in a medium bowl. Add 1 cup of the boiling water and stir until dissolved. Add the remaining water and the jellied and whole cranberry sauce. Stir until well blended. Pour the mixture into the prepared pan. Cover with plastic wrap and refrigerate for 1 to 2 hours, until firm.
  3. In a mixing bowl, beat the cream cheese with the powdered sugar (if using) until fluffy. In another bowl, beat the whipping cream until stiff peaks form. With the mixer on low speed, blend about half of the whipped cream into the cream cheese mixture. With a spatula, fold the remaining whipped cream into the cream cheese mixture.
  1. Spread the cream cheese mixture over the chilled cranberry gelatin mixture. Sprinkle with the nuts.
  2. Cover and chill for 2 hours before serving.
  3. To serve, cut into squares and lift out with a flexible spatula.
Nutritional Guidelines (per serving)
Calories 262
Total Fat 15 g
Saturated Fat 6 g
Unsaturated Fat 4 g
Cholesterol 48 mg
Sodium 91 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Protein 13 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)