I can't believe I haven't rated this yet. I used sugar free jello, cut back on the pecans, light cream cream and light sour cream and splenda. It was fantastic and disappeared quickly. Thanks Trisha for a great recipe.
We make this in a 9x13 dish instead of a bowl. Other than that, it is exactly like our traditional Thanksgiving cranberries. It's one of my absolute favorite ways to eat them. The topping is a nice contrast to the jello/cranberry layer. Even the cranberry haters started eating them when we started making this dish.
This was very good. I enjoyed the cranberry, raspberry and pineapple together. Everyone liked it at Thanksgiving. I left out the nuts. The topping wasn't as fluffy as I expected it to be but still tasted good. I might try blending the topping with my mixer next time. Update: I've made this countless times since I first reviewed it. It has become one of my go to recipes to bring to holiday potlucks, and one of my most requested recipes as well. I've never tried it with the nuts though.
I made this salad for our Christmas Eve dinner. Everyone just raved over it. We loved the cream cheese/sour cream mixture. It just made it. Will keep in my file. Thanks for posting this recipe.
This was a hit at Thanksgiving dinner. It was super easy to make and delicious even though I had to leave out the nuts. Thanks for sharing. It's going into my private recipe file.
Yummy, I left off the topping and instead added a dollop of vanilla yogurt. Super!
This is a favorite, I always get asked for the recipe!
I love this recipe. I have been using 2 cups of freshly made cranberry sauce instead of the canned and think it only improves it.
I usually make this recipe with black cherry jello and blueberry pie filling. I was thrilled to find this to have as a different option. The only thing I did differently was to garnish the top with nuts instead of putting them inside. What a great salad!
This was a hit at Christmas 2005.