Cranberry Jell-o Salad

Cranberry Jell-o SaladI think one of the reasons I don’t really care for the typical jellied cranberry sauce out of a can is because I never had it growing up.  Then when I actually did get to try it at not-my-mother’s-Thanksgiving-table, I wasn’t a fan.  Our alternative was this sweet cranberry salad that begins with cherry Jell-o.  Finely chopped nuts and celery give it some texture and the celery makes this a salad entree’, right?  And kids think it’s a dessert!  Who doesn’t love Jell-o?

Cranberry Jell-o Salad
Recipe type: Gelatin
Prep time: 
Total time: 
Serves: 12-16 servings
  • 1 large box cherry Jell-o (6 oz.)
  • 4 cups water
  • 1 large box cream cheese (8 oz), softened
  • 2 cans whole cranberries
  • ½ cup finely chopped celery
  • ½ cup finely chopped walnuts
  1. In a medium bowl, dissolve gelatin in 2 cups boiling water. Add 2 cups ice water.
  2. In a separate mixing bowl, pour half of the gelatin mixture (about 2 cups) and add the softened cream cheese. Very slowly, blend the cream cheese into the gelatin until smooth. Pour into a 9 x 13 inch casserole dish and chill until semi-firm, about 30-45 minutes.
  3. Put the remaining gelatin in the refrigerator to chill until semi-firm, as well.
  4. After 30-45 minutes, take out both of the gelatin mixtures from the refrigerator and add the celery and nuts to the plain gelatin. Stir to incorporate.
  5. Pour this mixture over the cream cheese gelatin mixture and return to the refrigerator until completely set.

Et cetera:  I reversed the order of the layers on the recipe that what the picture shows.  I prefer the cream cheese layer on the bottom, but you can do it either way.