My grandmother made this cranberry orange Jell-O salad every Thanksgiving. It is delicious even without its creamy topping. This side dish is so yummy that I sometimes make it even when it's not Thanksgiving! Depending on your salad's shape, you can spread the topping in a layer over the Jell-O; or if you use a ring mold, put the topping in the center. You could also serve the topping in a bowl on the side, so it's optional.
Ingredients
- raspberry flavored Jell-O® mix: 1 pack (6 ounce pack)
- boiling water: 2 cups
- whole berry cranberry sauce: 1 can (16 ounce can)
- pineapple, undrained: 1 can (8 ounce can, crushed)
- celery: 1 cup (chopped)
- pecans: 1 cup (chopped)
- orange zest: 1 tsp
- cream cheese: 1 pack (4 ounce pack, softened)
- whipped topping: 0.5 cup
Metric Conversion
Stages of cooking
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Place gelatin into a bowl, pour in boiling water, and stir until gelatin dissolves. Mix in cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour gelatin mixture into a mold or serving dish.
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Chill in the refrigerator for 8 hours to overnight.
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To make topping, beat cream cheese with 1/2 of the whipped topping. Fold in remaining whipped topping until well blended.
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Unmold gelatin, then spread with topping mixture.
