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Cranberry Gelatin Salad II

Rated as 4.87 out of 5 Stars

"This is excellent as a salad, dessert, or snack, and great on a buffet table."
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servings 214
Original recipe yields 16 servings


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  1. Drain pineapple, reserving syrup. Add enough water to the juice to make 2 cups liquid. In a saucepan over medium heat, combine the liquid with the gelatin; stir until dissolved. Remove from heat, and chill until partially set.
  2. Beat together the cream cheese and salad dressing; add to gelatin mixture and mix. Fold in whipped topping and mix well. Take out 1 1/2 cups of mixture, and reserve. To the remaining mixture add the pineapple, cranberries, nuts, and apples.
  3. Pour gelatin and fruit mixture into a large dish or bowl, and top with reserved mixture. Refrigerate until chilled.

Nutrition Facts

Per Serving: 214 calories; 11.3 27.2 2.8 16 104 Full nutrition

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Read all reviews 9
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This has been a family favorite for years. I don't reserve the extra for the top...I just mix all together. People who don't care for the traditional cranberry jellos or sauces love this dish.

This was a hit for Thanksgiving! My in-laws loved it. Now I am going to try it again for Christmas!! Love it!

This was so tasty! We really enjoyed this salad on our Sunday Brunch table. Its very refreshing, and the cream cheese adds a new dimension to gelatine. Thanks Eleanor!

I made this salad a few years ago and have made it, upon request every year since. I'm not a cranberry person but I really enjoyed this salad. The only thing I changed is I used canned mandarin...

I passed this recipe along to my mother to make for Thanksgiving. It turned out very well and was enjoyed by all. Even the 3 year-olds liked it.

INSANE it's soo good!! and I am a major cool-wip snob...but THIS is great!! I had to lick the spoon!! ;) Oh, my husby bought the 12 oz tub of cool wip and the 20 oz can of pineapple, I just thr...

This was pretty good, but to me more like a dessert than a salad because of the sweetness.

OK, followed this recipes loosely, adding in the leftovers and what I had on hand: candied pecans, about 32 oz of fresh crandberry sauce (so I doubled the jello) and used candied pecans instead ...