Pineapple Cranberry Jello Salad – a delicious recipe with pineapple, lemon Jello, ginger ale, cranberry sauce, Dream Whip, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Drain pineapple (reserve juice and add water to make 1 c. liquid).
2
Heat juice to a boil.
3
Dissolve Jello in hot liquid. Cool gently, stir in ginger ale.
4
Chill until partially set (about 30 minutes); keep checking.
5
Blend pineapple and cranberry sauce together.
6
Mix well.
7
Fold into Jello mixture.
8
Put into serving dish 9 x 9 x 2-inch or a pretty bowl.
9
Chill until firm.
10
Prepare Dream Whip according to package, then with mixer beat cream cheese until smooth.
11
Blend cream cheese and Dream Whip together.
12
Mix very well.
13
Spread over Jello.
14
Refrigerate.
15
Toast pecan in 1 Tbsp. butter at 350 degrees for 10 minutes.
16
Let cool and then spread on top of salad.
380
kcal
Calories
33
g
Fat
20
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 15-oz. can crushed pineapple, 1 6-oz. lemon Jello, 7/8 c. (7 oz.) ginger ale (pour slowly to be accurate), Jello cranberry sauce (NOT whole) lb. size, and more.
Yes, Pineapple Cranberry Jello Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
