Raspberry-Cranberry Salad (with sour cream-cream cheese topping)
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 large mold
- Serves:
- 12
ingredients
- 1 (6 ounce) box raspberry Jell-O gelatin
- 2 cups boiling water
- 1 (20 ounce) can crushed pineapple
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup chopped pecans (optional)
-
Topping
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container sour cream
- 1⁄2 cup sugar
directions
- Mix jello with the two cups of boiling water till disolved.
- Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
- Let set in bowl or mold of choice.
- Blend the cream cheese, sour cream and sugar well.
- After jello has set, spread on top.
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Reviews
-
I have been on a hunt for this recipe for our upcoming Thanksgiving dinner! I am so glad I found it! It is so special to me because my Mother, who is now in a Memory Care Unit, used to make it every year & I could not find where she had placed her recipe! Thanks so much for posting this Trisha! Much appreciated! Happy Holidays to all!
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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.
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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.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>