Cran-Orange Gelatin Salad Recipe
Cran-Orange Gelatin Salad Recipe photo by Taste of Home

Cran-Orange Gelatin Salad Recipe

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After seeing this gelatin salad in a flier, I decided to make it lighter. I like to serve it as a fruit salad, but others may like it for a sweet treat. —Eva DeWolf, Erwin, Tennessee
TOTAL TIME: Prep: 45 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 15 servings


  • 1 can (15 ounces) mandarin oranges
  • 2 packages (.3 ounce each) sugar-free cranberry gelatin
  • 1-1/2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1-1/2 cups crushed salt-free pretzels
  • 6 tablespoons butter, melted
  • Sugar substitute equivalent to 5 tablespoons sugar, divided
  • 1 package (8 ounces) fat-free cream cheese
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Nutritional Facts

1 piece: 183 calories, 7g fat (5g saturated fat), 13mg cholesterol, 185mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein Diabetic Exchanges:2 starch, 1 fat


  1. Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside.
  2. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1-1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set.
  3. Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill.
  4. In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set. Yield: 15 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cran-Orange Gelatin Salad in Light & Tasty October/November 2006, p19

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Reviewed Dec. 26, 2014

"Made it for the first time at Christmas - it was a big hit. Thought I would use more pretzels next time but also like the graham cracker idea."

Reviewed Dec. 19, 2010

"I made this for Thanksgiving as a side salad with dinner. It tasted really good and everyone liked it, but I was disappointed in the pretzel layer. It didn't hold to the cream cheese layer, so it looked messy when I put it on the plates. I had to spoon some of the pretzels under the individual servings. Somewhat disappointing, but I will make it again, with some changes, because it looked good (minus pretzel fiasco) and tasted even better."

Reviewed Sep. 11, 2010

"When I made this I used real sugar, salted pretzels & regular whipped topping & it tasted great!!! I think that I didn't have enough butter in the crust though because it was really crumbly & didn't stay together. Everyone loved it & wants the recipie!! Love the salty, tangy, sweet combo :)"

Reviewed Oct. 30, 2009

"I forgot to add that we use graham cracker crumnbs instead of pretzels."

Reviewed Oct. 30, 2009

"It's a fantastic recipe and we have made it several times. Great for get togethers."

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