Easy Cranberry Jello
Easy cranberry Jello salad recipe for the holidays — bright, fruity, and make-ahead friendly. Perfect Thanksgiving side dish for turkey or ham dinners.
Servings: 12
Calories: 295kcal
Equipment
Ingredients
- 2 (3 oz) boxes raspberry jello
- 1 cup boiling water
- 1 cup (8oz) ice
- 8 oz sour cream
- 1 (14 oz) can whole cranberry sauce
- 8 oz Cool Whip or homemade whipped cream
- ½ cup chopped pecans
Optional homemade whipped cream:
- 1 pint heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine 2 (3 oz) boxes raspberry jello and 1 cup boiling water . Whisk until jello powder is dissolved.
- Add 1 cup (8oz) ice to bowl of jello mixture and stir until melted.
- Add in 1 (14 oz) can whole cranberry sauce and 8 oz sour cream and stir together until creamy and there are no sour cream chunks left.
- Pour into a 9x9 inch serving dish, cover, and refrigerate for 3-4 hours until set.
- Optional homemade whipped cream: In a bowl, combine 1 pint heavy whipping cream and ½ cup powdered sugar with 1 teaspoon vanilla extract and whip on medium-high speed for 3-4 minutes until fluffy and spreadable.
- Spread whipped cream over set cranberry jello and sprinkle ½ cup chopped pecans on top. Refrigerate until ready to serve.
Notes
Notes:
You can use strawberry or cherry jello in place of raspberry if you prefer.
Make up to 1-2 days ahead, can be refrigerated for 3-4 days total.
Keep pecans separate until ready to serve.
Nutrition
Calories: 295kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 107mg | Potassium: 118mg | Fiber: 1g | Sugar: 22g | Vitamin A: 677IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 0.2mg
