Raspberry Cranberry Jello Salad recipe is an easy, festive dish to add to your Thanksgiving or Christmas holiday table. Raspberry jello is molded with cranberry sauce, crushed pineapple, and a hint of orange then topped with a creamsicle Cool Whip cream cheese topping.
Place gelatin in a large bowl. Pour in 1 cup boiling and stir until jello is dissolved. Mix in cold water, crushed pineapple, cranberry sauce, 1 teaspoon orange zest, and ½ cup chopped nuts until evenly blended.
Pour into a 9X13 glass pan and refrigerated until set, about 6 hours to overnight.
For topping, beat together softened cream cheese with remaining 1 teaspoon orange zest. Stir in half the whipped topping until well blended, then gently fold in the rest. Spread topping evenly on jello and sprinkle with remaining ⅓ cup nuts.
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What else can be added?
Old fashioned cranberry jello salad usually contains chopped celery and walnuts inside for an added crunch. Fresh chopped apples would also make a great addition. Add up to 2 cups of extras into the jello before refrigerating.
Using other liquids
Instead of adding cold water, orange juice, apple juice, or cranberry juice may be used for additional flavor.
How far in advance can I make cranberry jello salad?
Make cranberry jello salad up to 2-3 days in advance. Just be sure to cover securely so it doesn't take on any odors in your refrigerator.