This Cranberry Jello Ring is the perfect, classic jello salad for fall celebrations and holiday dinners.
When I was little, my Mom used to make Orange Sherbet Jello Salad to go with our Thanksgiving dinner menu. That was one to look forward to! When I went to other people’s houses for turkey day, they usually had some sort of cranberry jello salad. I always wanted my Mom to make that one too. This Cranberry Jello Ring is delicious with added berries, pineapple and a cream cheese layer. It’s everything you want in a good jello side dish salad.
Ingredients needed:
- strawberry jello gelatin
- raspberry jello gelatin
- boiling water
- canned whole berry cranberry sauce
- canned crushed pineapple
- fresh strawberries
- fresh raspberries
- sour cream
- cream cheese
How to make a Cranberry Jello Ring:
Combine strawberry jello packets with boiling water and stir to dissolve the gelatin. Add cranberry sauce, strawberries and crushed pineapple. Pour into round jello mold or bundt pan that has been sprayed with nonstick spray. Refrigerate for 3 to 4 hours, until set.
Combine sour cream and cream cheese. Spread that on top of the first jello layer. Chill again.
Combine raspberry jello packets with boiling water. Stir in fresh raspberries. Let this mixture sit until it cools off. Then pour over the cream cheese layer. Chill again for 3 to 4 hours.
Once completely chilled, you can turn out the cranberry jello ring onto a serving platter. If you’re using a bundt pan, when you go to unmold the jello, it can be helpful to dip the bottom of the mold into hot water for a minute or so to help loosen it.
Slice and serve!
Cover leftovers and keep them stored in the refrigerator. Leftovers will be great with your turkey, rolls, stuffing and other goodies.
Here are a few more holiday side dish recipes you might like to try:
- Mixed Greens Pomegranate Salad
- Wild Mushroom Stuffing
- Easy Glazed Sweet Potatoes
- Green Beans Almondine
- Make Ahead Mashed Potatoes
Cranberry Jello Ring
Ingredients
- Four 3-ounce boxes strawberry jello gelatin
- 1½ cups boiling water
- One 14-ounce can whole berry cranberry sauce
- One 20-ounce can crushed pineapple (with juices)
- 1 cup hulled and chopped fresh strawberries
- 1½ cups sour cream
- 4 ounces cream cheese, at room temperature
- Two 3-ounce boxes raspberry jello gelatin
- 1½ cups boiling water
- 6 ounces fresh raspberries
- raspberries, strawberries, cranberries, fresh mint (garnish suggestions)
Instructions
- Spray the inside of a ring jello mold or a bundt pan with nonstick spray.
- In a large bowl, stir together the strawberry jello packets and 1½ cups boiling water until the jello is fully dissolved. Stir in the cranberry sauce, pineapple, and strawberries. Pour into the prepared mold and refrigerate until fully set, about 3 to 4 hours.
- Once the strawberry jello layer is set, make the cream cheese filling. In a large bowl, use an electric mixer to combine the sour cream and cream cheese until smooth. Spread this in an even layer on top of the set strawberry jello layer. Chill for 30 minutes in the fridge or 15 minutes in the freezer.
- In a large bowl, stir together the raspberry jello packets and 1½ cups boiling water until the jello is fully dissolved. Stir in the fresh raspberries. Cool until the mixture is at room temperature. Pour onto the cream layer and refrigerate until fully set, about 2 to 3 hours.
- Serve garnished with fresh mint and berries, if desired.
Notes
- If you’re using a bundt pan, when you go to unmold the jello, it can be helpful to dip the mold into hot water for a minute or so to help loosen it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
