Layered Cranberry Jello Salad
This impressive Layered Cranberry Jello Salad features four distinctive layers that are beautiful, festive and delicious! You're going to love serving this to your friends and family this holiday season! This easy dessert can be made ahead to free up time during the holiday rush.
Servings 12
Calories 424kcal
Ingredients
Cranberry Jello Layer
- 3 ounces raspberry jello or cherry jello
- ½ cup boiling water
- 1 cup crushed pineapple drained, reserve the juice
- ½ cup pineapple juice reserved from the pineapple tidbits
- 1 cup whole cranberry sauce
- ½ cup chopped pecans or pistachios or walnuts
Cream Cheese Layer
- 8 ounces cream cheese softened (full fat cream cheese works best)
- 1 cup powdered sugar
- 8 ounces frozen whipped topping thawed
Lime Jello Layer
- 3 ounces lime jello
- 1 cup boiling water
- 8 ounces cream cheese softened
- 8 ounces frozen whipped topping thawed
- green food coloring optional., gel food color works best
Pretzel Layer (this is an optional layer)
- 1 cup crushed pretzels
- ⅓ cup unsalted butter melted
- 1 tablespoon granulated sugar
Garnish
- pretzels optional
- whipped cream optional
Instructions
Cranberry Jello Layer
- Spray a bundt cake pan or 9 inch square pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the cherry or raspberry jello into the boiling water until the jello has dissolved. Stir in the pineapple juice.3 ounces raspberry jello, ½ cup boiling water, ½ cup pineapple juice
- Stir in the pineapple pieces, cranberry sauce and the chopped pecans.1 cup crushed pineapple, 1 cup whole cranberry sauce, ½ cup chopped pecans
- Pour into the prepared bundt pan and refrigerate until completely set, 1 to 3 hours.
Cream Cheese Layer
- In a medium bowl or the bowl of a stand mixer, beat the cream cheese until soft and fluffy.8 ounces cream cheese
- Beat in the powdered sugar until smooth and combined. Fold the cool whip in until no streaks remain.1 cup powdered sugar, 8 ounces frozen whipped topping
- Spread the mixture evenly over the chilled cranberry jello layer. Place in the refrigerator for 30 to 60 minutes.
Lime Jello Layer
- In a medium bowl, whisk the lime jello into the boiling water until the jello has dissolved.3 ounces lime jello, 1 cup boiling water
- In a medium bowl or the bowl of a stand mixer, beat the cream cheese until soft and fluffy, then, fold in the whipped topping.8 ounces cream cheese, 8 ounces frozen whipped topping
- Add green food coloring to the cream cheese mixture if using (about 8 drops of green gel food color or 10+ drops of regular food coloring) and mix until evenly distributed.green food coloring
- Whisk the jello into the cream cheese mixture until well combined. Pour over the chilled cream cheese layer and then place in the refrigerator for at least 1 hour. Make sure the layer is set up completely before continuing onto the next layer. The pretzel layer is optional so you can stop here if you are done.
Pretzel Layer
- In a medium bowl, stir together the crushed pretzels, sugar and melted butter.1 cup crushed pretzels, ⅓ cup unsalted butter, 1 tablespoon granulated sugar
- Evenly spread over the chilled lime jello layer and press into the jello. Chill for at least 1 hour before serving.
To Serve
- Run hot water over the outside of the bundt pan or place in a large bowl of hot water for about 20 seconds. Carefully run a thin silicon spatula or knife along the sides to loosen the dessert.
- Invert the bundt pan (or baking dish) onto a serving plate and let rest for a few minutes so the dessert can slide out. If it's not budging, repeat the hot water cycle and try again.
- Top with optional whipped cream and pretzels or chill until ready to serve.pretzels, whipped cream
Nutrition
Calories: 424kcal | Carbohydrates: 53g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 337mg | Potassium: 167mg | Fiber: 1g | Sugar: 37g | Vitamin A: 754IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg