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Cranberry Jello Salad
Make this super fresh and delicious homemade Cranberry Jello Salad for the holidays!
Prep Time
10
minutes
mins
Total Time
3
hours
hrs
Course:
Salad, Side Dish
Cuisine:
American
Servings:
7
People
Author:
Shannon Johanson
Cost:
$15
Equipment
Sauce Pan
Measuring Cups
Mixing Bowl
8"x8" Casserole Dish
Ingredients
1
6 ounces
package raspberry or cherry Jell-o gelatin powder
1
cup
boiling hot water
1
cup
cold water
1
14 ounces
can whole berry cranberry sauce
¾
cup
chopped pecans
divided
1
11 ounces
can mandarin oranges
well drained
1
8 ounces
cool whip topping
½ container, thawed
Instructions
In a small pan, toast pecans over medium heat until golden and fragrant, stirring often. Cool completely.
In a large measuring cup mix Jell-o with boiling water, whisking until jello is dissolved. Stir in cold water.
Break apart cranberry sauce in a large mixing bowl. Add in ½ cup pecans and drained mandarin oranges, gently stirring until combined.
Mix in the Jell-o and pour into an 8x8 casserole dish. Refrigerate 5 hours or until set.
Spread whipped topping evenly over chilled Jell-o and store in the refrigerator. When ready to serve, top with remaining chopped pecans.
Notes
For a larger crowd, double the recipe and make in a 9x13 inch pan
Nutrition
Calories:
352
kcal
|
Carbohydrates:
14
g
|
Protein:
5
g
|
Fat:
31
g
|
Saturated Fat:
18
g
|
Cholesterol:
104
mg
|
Sodium:
262
mg
|
Potassium:
151
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
1239
IU
|
Vitamin C:
2
mg
|
Calcium:
86
mg
|
Iron:
1
mg