Holiday Cranberry Jello Salad
A festive Holiday Cranberry Jello Salad with pineapple, pecans, and whipped cream. Sweet-tart flavor that belongs on the Thanksgiving table!
Ingredients
- 2 packages (3 ounces) each cranberry Jello
- 1 cup boiling water
- 1 ½ cups (373.5 g) orange juice
- 1 teaspoon finely grated orange zest
- 2 cans (14 ounces) each whole cranberry sauce
- 1 can (20 ounces) crushed pineapple, drained
- ½ cup (54.5 g) pecans, chopped
- Whipped cream, for serving
Instructions
Mix the salad
- Lightly spray a 9 x 13-inch baking dish with cooking spray and set it aside.
- Add the cranberry Jello and boiling water to a large bowl. Stir until the gelatin is fully dissolved.
- Stir in the orange juice, orange zest, cranberry sauce, and drained pineapple. Keep stirring until the cranberry sauce is broken down and the mixture looks even.
- Fold in the chopped pecans.
Chill and serve
- Pour the mixture into the prepared dish and smooth the top.
- Refrigerate for 4 hours, or until the salad is firm.
- Slice and serve with whipped cream.