Cranberry-Pineapple Gelatin Salad

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I love this simple but GREAT tasting recipe. Followed directions and didn't change a thing! Paula u did it again. TY

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The recipe calls for 1 cup of boiling water and 1/2 cup of cold water. Way too little and it would turn out like a brick. I suggest following the instructions on the Jell-O package for the amount of water. The extra 1/2 pack plain gelatin compensates for the Cranberries and Pineapple.

The only other item I added to the Cream Cheese filling was a splash of Rum as I didn't have any Brandy and this bumped it up. Delicious and a hit at our holiday dinner!

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good holiday recipe - I switched out a couple of things: I added a chopped green apple, used 2 cups of liquid, skipped the unflavored gelatin and sugar, and just before the jello set, I folded the topping into the jello. It makes it a little less dessert-like - a huge hit.

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I made this at Thanksgiving last year and took to my mother-in-law's (super cook and it was a huge hit! I actually forgot about it until she requested I bring it again this year. That's a total compliment! It really is delicious and so easy!

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This makes a great topping for cheesecake! So yummy! I just leave out the extra plain gelatin and skip the topping.

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I love this stuff..... I get to have it twice a year. Yum Yumms

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This salad is incredibly easy to make and absolutely delicious! Everyone at Thanksgiving dinner requested the recipe - huge success.

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I make this recipe every year at Thanksgiving and Christmas. I also add celery chopped very fine. Always a hit

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I made this salad for the first time last Thanksgiving and it is the most wonderful addition to the meal. I have never been one to eat cranberry sauce, but this is a whole different level. Everyone else loved it as well, although I will still have to have regular old cranberry sauce for my husband. Thank goodness I can get that in small cans since he is the only one that eats it anymore. This is so good that I really don't wait until Thanksgiving to make it. It is good any time of the year.

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Paula's recipe for "Cranberry -Pineapple Gelatin Salad" is very similar to an age-old family recipe that we call as my headline reads. I double the amounts that Paula calls for & my recipe uses blueberries in natural syrup (not pie filling instead of cranberries. I only use one 8oz can of crushed pineapple though, as I prefer sweet over tart. I also use a blueberry-raspberry jello & pour the liquid from the blueberries & pineapple into a measure cup to make 2 c. cold liquid to mix the jello with instead of cold water. I chill the jello mixture overnight in my tupperware cake-taker & pour it into the lid upside down. For the topping, I double the amount of powder sugar (I use an entire cup for two 8 oz pkgs of cream cheese & substitute sour cream for Paula's whipping cream. I also add vanilla extract to the cream cheese topping. My recipe calls for pecan pieces sprinkled on top. After the jello mixture chills overnight, I spread the cream cheese filling over the jello in the cake-taker & then use the "bottom" of the tupperware cake-taker as the top. Be sure to allow time for the cream cheese topping to "firm" again in the fridge before serving in squares cut directly from the cake-taker. If you do not double this recipe, it will be all gone & you will be sorry you have none left to take home!!!