Triple Cranberry Salad Mold Recipe

Triple Cranberry Salad Mold Recipe photo by Taste of Home

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Whats a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it! -Kristi Jo Chiles Portsmouth, Rhode Island

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Triple Cranberry Salad Mold Recipe

Prep: 20 min. + chilling

Yield: 8-10 Servings

20 20

Ingredients

2 packages (3 ounces each) cranberry gelatin
3 cups boiling water
1 cup cranberry juice
2 packages (3 ounces each) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 cup chopped walnuts
1 cup chopped celery
1 cup chopped fresh or frozen cranberries

Directions

In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries.
Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate. Yield: 8-10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 218 calories, 14 g fat (6 g saturated fat), 9 mg cholesterol, 56 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Triple Cranberry Salad Mold in Taste of Home December/January 2005, p42