Frosted Cranberry Jello Salad

Bite of cranberry jello salad with pineapple and coke inside and fluffy cream cheese frosting and pecans on top.

This frosted cranberry Jello salad has a fluffy cream cheese topping and a secret ingredient. The Jello features cranberry sauce, pineapple, and Coke for that extra bit of kick. This old-fashioned recipe is still super delicious and fun.

Prep Time10

Cook Time5

Chill Time3

Total Time3 15

Servings: servings

Author: Carlee

Ingredients

20 ounces canned crushed pineapple
6 oz cherry Jell-O
14 oz jellied cranberry sauce
8 oz Coke
8 oz cream cheese softened
8 oz Cool Whip
1 Tablespoon butter optional
½ cup chopped pecans optional

Makes: 9 x 13inch rectangle, 1inch height

Instructions

Drain the 20 ounces canned crushed pineapple. Reserve the juice and add enough water to make one cup of liquid.
Heat the water and pineapple juice mixture to a boil in a small saucepan. Remove from the heat and stir in the 6 oz cherry Jell-O until dissolved.
Stir the crushed pineapple and 14 oz jellied cranberry sauce together in a 9x13-inch glass dish. Try to chop the cranberry sauce up into really small pieces.
Stir in the hot Jell-O mixture and the 8 oz Coke.
Refrigerate for at least 3 hours, or until fully set.
Beat the 8 oz cream cheese in a medium bowl until it is fluffy and lump free. Stir in the 8 oz Cool Whip. Spread over the set salad.
If desired toast the ½ cup chopped pecans in 1 Tablespoon butter in a 350℉ oven for 5-10 minutes. Sprinkle over the cream cheese mixture.
Chill until ready to serve. Store leftovers in the refrigerator for up to 7 days.

Notes

Raspberry and cranberry Jello make a great alternative to the cherry.
Try using white soda, ginger ale, or water in place of the Coke if you want.
Whole cranberry sauce is also wonderful in this salad.

Nutrition

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