Creamy Cranberry Jell-o Salad

 Ingredients

1 (8 ounce) can crushed pineapple, drained and juice reserved

1 (16 ounce) can whole berry cranberry sauce, drained and juice reserved

1 ½ cups water, or as needed

2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)

1 (8 ounce) package cream cheese at room temperature

2 tablespoons mayonnaise

1 cup frozen whipped topping (such as Cool Whip®), thawed

1 tart apple, peeled and finely chopped

½ cup chopped walnuts

½ cup frozen whipped topping (such as Cool Whip®), thawed - or to taste

Directions

Step 1

Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes.

Step 2

Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.

Gennie brought this to ThanksChristmasGiving at Hunter's house in 2020

Original recipe yields 12 servings

Christmas Punch

2 cups orange juice
2 cups cranberry juice
1 cup pineapple juice
1 cup Ginger Ale

Mix and Chill

Sauce for Ham

1 pkg powdered glaze mix (comes with spiral-sliced Costco ham)
1 can cranberry sauce - whole or jellied

Mix together and simmer over medium heat until sugar is dissolved.
Serve as a sauce with the ham.

Cranberry Mousse

1 cup cranberry juice cocktail
1 3-oz pkg cranberry jell-o
1 16-oz can jellied cranberry sauce
2 cups Cool Whip

In a saucepan, heat juice until just boiling.
Remove from heat and stir in jell-o until dissolved.
Transfer to a large mixing bowl.

In a small bowl, beat cranberry sauce with electric mixer
on high speed for about 1 minute.
Stir this into jell-o mixture.
Chill until mixture begins to thicken, but is not set.
Using a rubber spatula, gently fold in Cool Whip.
Spoon into serving dishes.
Chill until firm.

Cranberry Raspberry Fluff Salad

1 large box raspberry Jell-o
1 large can (15 oz) whole cranberry sauce
1 8-oz container Cool Whip, thawed
2 cups mini marshmallows

Make jello using 1 1/2 cups boiling water and 1 1/2 cups ice water
Allow to set completely

When jell-o is set:
Use a spoon to break up cranberry sauce in can - set aside
In a large mixing bowl, use an electric mixer to gently beat set jello on medium speed until "crumbly".
Fold in cranberry sauce.
Fold in marshmallows and Cool Whip.
Serve - May be mounded on a lettuce leaf if serving on a plate with hot foods.
MAKES about 14 (1/2-cup) servings

Cranberry Jello Salad

1-1/2 cups boiling water
1 large pkg. raspberry or cranberry jello
1 pint raspberry sherbet (or sorbet)
1 can whole cranberry sauce

Mix together well the boiling water and jello
Allow to cool until no longer hot.
Add the raspberry sherbet and mix well using a whisk.
Refrigerate for 30 - 45 minutes, until pretty well set.
Add cranberry sauce and mix together well.
Place into desired bowl or individual serving bowls,
and refrigerate until completely set.
If using individual bowls, they may be un-molded onto a serving plate.
(Teresa Chandler's recipe)