Cranberry-Pineapple Gelatin Salad

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Yield: 16 servings
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2 (3-ounce) packages raspberry gelatin

1/2 envelope unflavored gelatin

1 cup boiling water

1/2 cup cold water

1 (8-ounce) can crushed pineapple packet in its own juice

1 (15-ounce) can whole cranberry sauce

1/4 cup finely chopped walnuts


1 (8-ounce) package cream cheese

1/4 cup confectioners' sugar

2 tablespoons whipped cream

1/4 cup walnuts


  1. Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
  2. About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
  3. Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

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