Rating: 4.5 stars 4.7
50 Ratings
  • 5 star values: 41
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

My grandmother made this salad every Thanksgiving. It is delicious even without its creamy topping. This side dish is so yummy, I sometimes make it even when it's not Thanksgiving! Depending on your salad's shape, you can spread the topping in a layer over the Jell-O; or if you use a ring mold, put the topping in the center. Alternately, you could serve the topping in a bowl on the side, so it's optional.

Recipe Summary

prep:
20 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.

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  • Chill in the refrigerator overnight, or up to 8 hours.

  • To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

Nutrition Facts

231 calories; protein 2.9g; carbohydrates 32.2g; fat 11.2g; cholesterol 10.4mg; sodium 81.6mg. Full Nutrition
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