Best 8 Creamy Cran Raspberry Jello Salad Recipes

FLUFFY CRAN-RASPBERRY SALAD

Steps:

• Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
• Add dry pudding mix and cranberry juice; stir 2 min.
• Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
• Refrigerate 1 hour.

CRAN-RASPBERRY JELLO SALAD

Steps:

• Mix strawberry jello with 1 1/2 cup hot water until dissolved.
• Stir in 1 cup whole cranberries and can crushed pineapple.
• Pour into large jello ring mold (*see note above), refrigerate until set.
• Spread with a thin layer of sour cream, let set.
• Mix raspberry jello with 1 1/2 cup hot water until dissolved.
• Stir in frozen raspberries.
• Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
• Remove from jello mold and enjoy.
• **optional, you may use a little baking spray to spray mold for easy removal of jello
• If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)

CREAMY CRAN-RASPBERRY JELLO SALAD

Steps:

• In a large bowl, gently beat all ingredients with electric mixer, until smooth.
• Pour into serving bowl and refrigerate several hours, until firm.

OLD FASHIONED RASPBERRY CRANBERRY JELLO SALAD RECIPE

Steps:

• Empty the jello packets into a large mixing bowl. Pour over 2 cups of boiling water. Stir with a whisk for two minutes until completely dissolved.
• Stir in *HALF* of the pink lemonade can (if using a 12 oz size) and the softened vanilla ice cream. The ice cream will melt and distribute evenly.
• Next stir in the cranberry sauce. It will also break apart and un-gel in the warm jello mixture.
• Follow this by folding in the raspberries. You may need to change from a whisk to a large spoon at this point.
• Spray the bundt pan or chosen dish well with nonstick cooking spray. We found a six cup capacity pan worked the best, with a little extra jello mixture left over. You can place any extra in smaller bowls also sprayed with nonstick spray.
• If using a flexible mold you should place it on a plate. Since it's not rigid it moves around a lot when trying to move from counter to the fridge!
• Pour or scoop in the jello mixture into the containers.
• Cover with cling film to avoid the jello absorbing any odors from your refrigerator. Sometimes Saran Wrap doesn't stick well and you may have to place aluminum foil on top of it to get a nice seal.
• Allow to set in the refrigerator for at least an hour. I like to go for 2 to 3. Overnight is great too!
• Once the jello is set, place in a warm water bath for 10 seconds to help loosen the edges. Invert on a plate. If it doesn't slide out, maintain a firm grip on both the plate and the back of the bundt pan and shake vigorously. You may have to repeat the water bath. See notes in the post for more information on this.
• Once on the platter, garnish as you desire. Use nuts, whipped cream, berries and fresh herbs like mint.

CRANBERRY SALAD IN RASPBERRY JELLO WITH CREAM CHEESE TOPPING

Steps:

• Pick over cranberries.
• Chop cranberries in food processor until fine.
• Mix cranberries with sugar and let stand until sugar dissolves.
• Add 2 cups of boiling water into jello, and stir until the jello dissolves.
• Then add the 1 cup of cold water to the jello mixture.
• Let stand until cooled.
• Drain pineapple and reserve the juice.
• Add the pineapple, cranberries, and walnuts, and stir well.
• Pour into 9x13 dish.
• Chill to set.
• With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
• Spread over the top of the chilled gelatin.
• Keep cold.

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

CRAN/RASPBERRY JELLO SALAD

Steps:

• Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
• Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
• Stir in the remaining ingredients, breaking up the cranberry sauce well.
• Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).