Cranberry Jello Salad

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Easy, festive Cranberry Jello Salad with pineapple and raspberry gelatin. Three fruit flavors combine to make a gorgeous red fruit dessert that you can serve with a dollop of whipped cream.

A close up cranberry jello on a plate with a fork

Cranberry Jello Salad Recipe

One of my favorite parts of holiday dinners are the bright red, festive-colored dishes such as this Cranberry Jello Salad. Christmas jello recipes seems to be one of those things people love…or hate…or love to hate. Me though? I’m a huge fan. This version of cranberry Jello salad has three flavors that combine to make one sweet & tangy dessert that will look so pretty on your holiday table!

What’s in cranberry Jello salad?

This cranberry jello recipe has three fruit flavors: raspberry, cranberry and pineapple. You use raspberry jello as the base, then add in canned whole cranberry sauce and drained crushed pineapple. You’ll also need a couple of envelopes of plain gelatin to help the cranberry salad set. You can find Knox unflavored gelatin in the baking aisle right by the rest of the Jello. They come in envelopes and you’ll use two envelopes.

easy cranberry jello salad with whipped cream

How do you make cranberry jello salad?

The first step in making cranberry Jello salad is to make the raspberry Jello base. You’ll use 2 cups of hot water for one large box (6 ounces) or 2 small boxes (3 ounces each ) of Jello. Mix this together, then prepare the plain gelatin by mixing it into the cold water. Whisk the two gelatins together, then add the cranberry sauce and the drained pineapple.

Mix it together, then pour it into a 9×13 glass baking pan and refrigerate it for at least 4 hours or overnight.

holiday jello salad on a plate

How far in advance can I make Jello salad?

Jello salad is a great make-ahead dessert or side dish. We often make Jello salads 2-3 days in advance.

How long does Jello salad keep in the fridge?

We’ve kept leftover Jello salad in our fridge for 5-7 days. Just be sure to cover it well so that it doesn’t absorb any odors from your fridge.

piece of cranberry jello with whipped cream and pecans


holiday jello salad recipe
holiday jello salad recipe

Cranberry Jello Salad

4.91 from 11 votes
Easy, festive Cranberry Jello Salad with pineapple and raspberry gelatin. Three fruit flavors combine to make a gorgeous red fruit dessert that you can serve with a dollop of whipped cream.
Servings 15
Prep Time 15 minutes
Chill Time 4 hours
Total Time 15 minutes

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  • 2 cups water
  • 6 ounces raspberry Jello (2 boxes, 3 ounces each)
  • 2 envelopes plain gelatin
  • ½ cup cold water
  • 28 ounces whole cranberry sauce (14 ounces each)
  • 28 ounces crushed pineapple, drained (1 large can, 1 small can)


  • Heat the water in the microwave or on the stovetop until boiling.
  • Dissolve the Jello in the boiling water and mix well.
  • Empty 2 packages of plain gelatin in cold water and whisk together.
  • Drizzle the plain gelatin into the raspberry Jello, whisking the entire time.
  • Add the cranberry sauce and drained pineapple. Use a whisk to make sure the cranberry sauce is broken up and the mixture is well combined.
  • Pour into a 9x13 baking dish.
  • Chill 4 hours or until firm.
  • Serve with whipped cream and chopped pecans.



The calories shown are based on the Jello being cut into 15 pieces, with 1 serving being 1 piece of Jello. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 154kcal | Carbohydrates: 39g | Protein: 1g | Sodium: 70mg | Potassium: 79mg | Fiber: 1g | Sugar: 37g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.3mg
Course Dessert
Cuisine American
Calories 154
Keyword christmas dessert, christmas salad, cranberry jello, easy jello salad, raspberry jello

cranberry jello salad title image

About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.91 from 11 votes (8 ratings without comment)
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Jeanette Elaine Lemcool
1 year ago

5 stars
Love this recipe!! Even children love cranberries this way!

Lois Walls
3 years ago

I’ve always used canned cranberry sauce and omit any sugar. I never have any left.

Rosanne Mapp
3 years ago

can this be canned? Will it hold. Wanted to make for reserves

4 years ago

5 stars
I’ve made this with my homemade cranberry sauce and did my own tweaking just a little here and there!. This scrumptious receipe just went into my first ‘go to’ raspberry Yum!

Ceci Kirkpatrick
4 years ago

This recipe was too sweet for what I was looking for. I expected it to have more of a tang to it. The most disappointing thing was that it yielded twice as much was supposed to. I filled two 13 x 9 dishes. . I could have bought have the ingredients made the right amount, and saved some money and not had so much left over that it went to waste.