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Scott's Holiday Cranberry Salad

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"This is a wonderful fresh uncooked cranberry salad I've enjoyed since I was a child. It has a dressing made with Miracle Whip®, Cool Whip®, and cream cheese. It sounds kind of strange but it really complements the salad."
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8 h 25 m servings 556 cals
Original recipe yields 10 servings (1 ring mold)


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  • Prep

  • Ready In

  1. Grease a ring mold with 1 tablespoon creamy salad dressing. Zest 1 orange and then peel both oranges.
  2. Place oranges, orange zest, cranberries, and apples together in the bowl of a food processor; pulse until coarsely chopped. Strain fruit pieces, reserving juice in a quart-size measuring cup. Add enough boiling water to measure 3 cups liquid.
  3. Dissolve unflavored gelatin in cold water in a large bowl. Pour water-juice mixture over unflavored gelatin. Add raspberry gelatin and 2 cups sugar; stir to dissolve completely. Stir in fruit mixture, grapes, and pecans. Pour gelatin mixture into prepared ring mold; chill 8 hours to overnight.
  4. Mix whipped topping, cream cheese, 3 tablespoons creamy salad dressing, and 2 teaspoons sugar together in a bowl until dressing is smooth.
  5. Dip chilled mold in a few inches of hot water to loosen gelatin from mold. Turn out onto a serving platter, garnish with parsley, and serve with dressing.


  • Cook's Notes:
  • If you have a meat grinder, use that to chop the fruit.
  • Substitute whipped topping with real whipped cream, if desired.
  • Substitute parsley with curly endive, if desired.

Nutrition Facts

Per Serving: 556 calories; 28.1 g fat; 76.1 g carbohydrates; 6.5 g protein; 27 mg cholesterol; 184 mg sodium. Full nutrition

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