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Easy Cran-Raspberry Jello Salad Recipe

Easy Cran-Raspberry Jello Salad

A bright, chilled gelatin salad made with raspberry gelatin, whole-berry cranberry sauce, crushed pineapple, and optional chopped pecans or walnuts. Prepare it ahead for a colorful side dish that slices neatly after chilling.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large box (6 ounces) Raspberry-flavored gelatin
  • 2 cups Boiling water
  • 1 can (14 ounces) Whole-berry cranberry sauce
  • 1 can (20 ounces) Crushed pineapple, drained
Optional Addition
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Lightly coat a 9 x 13-inch dish or a 6-cup gelatin mold with nonstick spray.
  2. Place the raspberry gelatin in a large bowl. Pour in the boiling water and stir for about 2 minutes, or until the gelatin is completely dissolved.
  3. Stir in the whole-berry cranberry sauce until it begins to break apart and is evenly distributed throughout the gelatin mixture.
  4. Add the thoroughly drained crushed pineapple and optional chopped pecans or walnuts. Mix well.
  5. Pour the mixture into the prepared dish or mold and smooth the surface if needed.
  6. Refrigerate until fully firm, usually at least 4 hours. For the cleanest slices and easiest unmolding, chill overnight when possible.
  7. Cut the set salad into squares or briefly dip the bottom of the mold in warm water before inverting it onto a serving plate. Do not use hot water, which can melt the outer layer.

Notes

Drain the crushed pineapple thoroughly because excess juice can prevent the gelatin salad from setting firmly. Use the 6-ounce large box of raspberry gelatin with 2 cups of boiling water for this batch; a 3-ounce box requires 1 cup of boiling water and makes a smaller salad.