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4.94 from 16 votes

Cranberry Pineapple Jello Salad

Cranberry Pineapple Jello Salad features whole berry cranberry sauce, crushed pineapple, and raspberry jello. A tasty way to perk up canned cranberry sauce.
Prep Time20 minutes
Cook Time5 minutes
Refrigeration Time4 hours
Total Time4 hours 25 minutes
Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: Cranberry raspberry jello salad
Servings: 12
Calories: 115kcal
Author: Mindy Boyd

Ingredients

  • 1 can crushed pineapple 20 ounces
  • 1 box raspberry jello 6 ounces
  • 1 can whole berry cranberry sauce 14 ounces

Instructions

  • Drain pineapple, reserving the juice. Add enough cold water to pineapple juice to equal 3 cups. Pour into medium saucepan, bring to a boil.
  • Pour jello mix into a medium or large bowl. Pour boiling water over jello mix; stir 2 minutes or until jello mix is completely dissolved. Add cranberry sauce and stir until completely melted, about 5-7 minutes.
  • Refrigerate for about an hour, mix in crushed pineapple and return to the refrigerator for 3 - 4 hours or until jello is set.

Notes

  • See in post notes above for valuable information that may help you make this recipe successfully.

Nutrition

Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 35mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 39IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.3mg