Raspberry Cranberry Jello Salad
Raspberry Cranberry Jello Salad is raspberry jello that's combined with whole canned cranberry sauce and crushed pineapples. This recipe is a delicious side or dessert that is perfect for your Thanksgiving dinner or for any holiday.
Ingredients
- 6 Ounces Raspberry Jello
- 1 ¼ Teaspoon Unflavored Gelatin
- 1 Cup Boiling water
- ½ Cup Cold Water
- 14 Ounces Whole Cranberry Sauce
- 8 Ounces Crushed Pineapple Plus juice
Instructions
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In a large bowl mix the raspberry jello and unflavored gelatin together
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Pour the 1 Cup of boiling water over the gelatin mixture and whisk for 2 minutes or until jello is completely dissolved.
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Pour the ½ Cup cold water into the dissolved jello water
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To the jello water add the whole cranberry sauce and crushed Pineapple, mix ingredients well.
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Spray a 4-Cup gelatin mold or bundt cake pan with cooking spray.
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Pour jello mixture into your mold and refrigerate until firm.
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Once jello salad has set up, invert the mold onto a serving platter.
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You can allow this to sit at room temperature until the salad comes out of the mold. Or you can place the mold into a hot water bath before you invert it onto a platter.
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Serve and enjoy
Recipe Notes
I like to break up the cranberry sauce before I add it to the jello water, this makes for easier mixing.
I usually place the jello mold into a hot water bath and take a butter knife around the side to help the jello loosen from the mold.
The nutritional value may vary depending on the ingredients used.
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