This is THE cranberry jello salad. The one that makes you look forward to Thanksgiving leftovers, the one that disappears faster than you can say “seconds,” the one that’s so easy, even I can’t mess it up (too badly!). Seriously, if you need a dish that’s sweet, tangy, and requires basically zero cooking skills, you NEED this in your life.

My husband, bless his heart, is obsessed with this stuff. Last year, I made a double batch for Thanksgiving and thought we’d have enough for days. Wrong! He ate half of it straight from the fridge, standing there with a spoon like a dang cartoon character. The kids love it too. My youngest calls it “pink dessert.” And I have to admit, sneaking a spoonful for breakfast on Black Friday morning? Don’t judge me.

Why You’ll Love This Easy Cranberry Jello Salad Recipe

It’s ridiculously easy. Like, dump-and-stir easy.
That sweet-tart flavor combo is seriously addictive.
It’s the perfect make-ahead dish for holidays. Hello, less stress!
It looks fancy, but it’s the opposite of fancy. Total win!
Jello. It’s like, a food group, right?

How to Make It

Okay, so basically, you’re gonna take your cranberry sauce (the good stuff, not the can-shaped jelly, okay?), and throw it in a bowl. If you only have the can shaped jelly, that’s okay! Dice it up! Next, you’re gonna mix the jello powder with some boiling water. Make sure it dissolves, nobody wants gritty jello salad. Then you’re going to add your pineapple, and mix that all up. Lastly, fold in some whipped cream and chill for at least four hours. If you forget it in the fridge overnight, like I sometimes do, no biggie. Just don’t forget it for days, okay? Nobody wants moldy salad.

Ingredient Notes

Cranberry Sauce: Seriously, use the homemade kind if you can. It makes a HUGE difference. If you’re stuck with canned, drain it a little and maybe add a squeeze of orange juice. Nobody will know!
Pineapple: Fresh is best, hands down. Canned is fine in a pinch, but make sure you drain it REALLY well. Otherwise, your salad will be soupy, and nobody wants soupy salad.
Jell-O: Use whatever flavor you like. Cranberry is classic, but raspberry or strawberry work too. Once, I accidentally used lime (don’t ask), and it was… interesting. Not terrible, just unexpected.
Whipped Cream: Real whipped cream is the way to go. Don’t even think about Cool Whip. Okay, fine, you can use Cool Whip. I won’t judge too much.

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Recipe Steps:

Combine: In a large bowl, mix together the cranberry sauce, drained pineapple, and chopped nuts.
Dissolve: In a separate bowl, dissolve the Jell-O powder in boiling water, stirring until fully dissolved.
Cool: Let the Jell-O mixture cool slightly, then pour it over the cranberry mixture, stirring to combine.
Fold: Gently fold in the whipped cream until everything is evenly distributed.
Chill: Pour the mixture into a serving dish or individual molds. Cover and refrigerate for at least 4 hours, or until firm.

What to Serve It With

Honestly, anything and everything! It’s a classic side dish for Thanksgiving or Christmas dinner. But it’s also amazing with leftover turkey sandwiches. Or just, you know, a spoon. No judgement.

Tips & Mistakes

Don’t overmix the whipped cream! You want it light and fluffy, not flat and sad.
If you’re using nuts, toast them first for extra flavor. It’s worth the extra step, trust me.
Don’t be afraid to experiment with different flavors and add-ins! Once I threw in some chopped apples, and it was amazing.
Make sure your Jell-O is completely dissolved before you add it to the cranberry mixture. Otherwise, you’ll end up with little gritty bits. Yuck.

Storage Tips

Keep your leftover cranberry jello salad in an airtight container in the fridge. It’ll last for a few days (if you can resist eating it all). And yes, it’s totally acceptable to eat it cold, straight from the fridge, for breakfast. Don’t tell anyone I said that.

Variations and Substitutions

Okay, so, you can swap out the nuts for something else crunchy, like pretzels or crushed gingersnaps. If you’re not a fan of whipped cream, you could use Greek yogurt, but be warned, it’ll be tangier. I once tried using coconut cream instead of whipped cream (because, why not?), and it was actually pretty good! Also, you can use sugar free jello to reduce the sugar. I have also tried adding fresh oranges and it was a flavor explosion.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep! Just skip the gingersnap substitution, LOL, and make sure your whipped cream doesn’t have weird fillers. Should be all good!

Do I have to use a fancy bowl? Asking for a friend.

Nope! Any bowl works. I’ve even used a Tupperware container in a pinch. Presentation is overrated, flavor is what matters!

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it REALLY well or it’ll be soggy. Nobody wants soggy salad, capiche?

How sweet is this? Can I tone it down a bit?

Totally. Use less Jell-O powder (like half a package) or swap half the cranberry sauce with the unsweetened kind. BOOM!

What if I skip the nuts?

Fine by me. It’ll be less crunchy, obviously, but still delicious!

Easy Cranberry Jello Salad Recipe

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