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.
Looking for more cranberry recipes? Here are some more holiday favorites: Cranberry Orange Relish, Cranberry Orange Scones and Cranberry Sauce!
This throwback layered jello salad is such a fun addition to your holiday menu! It’s a great dessert or side dish that can be made ahead of time and looks so festive and impressive.
With four distinct layers including pretzels, cranberries, nuts, jello and cream cheese, there is an explosion of flavors and textures in every bite. This dessert can be made in a bundt pan or in a 9×9 baking dish.
More Jello Desserts
What You’ll Need
Cranberry Jello Layer
- raspberry jello or cherry jello
- crushed pineapple and the juice as well
- whole cranberry sauce
- chopped nuts – pecans, pistachios or walnuts.
Cream Cheese Layer
- cream cheese – full fat cream cheese that has been softened to room temperature.
- powdered sugar
- frozen whipped topping – this will need to be thawed.
Lime Jello Layer
- lime jello – other green jello can also be used.
- cream cheese – full fat cream cheese that has been softened to room temperature.
- frozen whipped topping – this will need to be thawed.
- green food coloring – this is optional but will result in a richer green color. Gel food color works best.
Pretzel Layer
- crushed pretzels
- unsalted butter – melted
- granulated sugar
The green layer in this jello salad is made with lime jello and cream cheese. If you prefer a deeper green, you can add a few drops of gel food color to the mixture.
To simplify this dessert, you can make it in a 9 inch baking dish and reverse the order of the layers. Start with the pretzel layer (if making), then the lime layer, then the cream cheese layer and finally the cranberry layer. Serve it straight from the dish!
How To Make Cranberry Jello Salad
Cranberry Jello Layer
Cream Cheese Layer
Lime Jello Layer
Pretzel Layer (Optional)
How 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. 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.
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Trish’s Tips and Tricks
I’ve provided comprehensive step-by-step instructions below but here are some more tips for the best results:
- Allow each layer to completely set up before adding the next layer.
- Don’t have a bundt pan? This recipe can be made in any 3 quart baking dish or 9 x 9 inch pan.
- Give yourself plenty of time to make this recipe. It’s not something you want to rush.
Storage Information
Refrigerator: This jello salad can be made up to 4 days in advance and stored in the refrigerator. Leftovers should be transferred to an airtight container and store for up to 4 days (not more than 4 days total if you plan to make in advance.)
More Holiday Desserts To Try
Cranberry Recipes
How To Make Layered Cranberry Jello Salad
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.
Course Dessert, Side Dish Cuisine American Keyword cranberry jello salad, layered cranberry jello salad, layered jello salad Prep Time 45 minutes Cook Time 4 minutes Servings 12 Calories 424kcalIngredients
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
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
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