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Cranberry Gelatin Squares

 Cranberry Gelatin Squares
This festive gelatin treat from Lucile Cline of Wichita, Kansas is full of cranberries, pineapple and pecans. It's a great recipe to serve on the holiday buffet table.
12 ServingsPrep: 30 min. + chilling


  • 2 cans (8 ounces each) crushed pineapple
  • 2 packages (3 ounces each) strawberry gelatin
  • 3/4 cup cold water
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/3 cup chopped pecans
  • 1 tablespoon butter
  • 1/2 cup cold milk
  • 1/2 cup heavy whipping cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (3 ounces) cream cheese, softened


  • Preheat oven to 350° . Drain pineapple, reserving juice in a
  • 1-cup measuring cup. Add enough water to measure 1 cup. Set
  • pineapple aside.
  • In a small saucepan over medium heat, bring pineapple juice mixture
  • to a boil. Remove from the heat; stir in gelatin until dissolved.
  • Stir in cold water; transfer to a bowl. Cover and refrigerate until
  • partially set.
  • In a small bowl, combine cranberry sauce and reserved pineapple; stir
  • into gelatin mixture. Pour into a 9-in. square dish; cover and
  • refrigerate until firm.
  • Place pecans and butter in a shallow baking pan. Bake 8 minutes or
  • until golden brown, stirring occasionally; cool.
  • In a small bowl, whisk milk, cream and pudding mix 2 minutes. In

2 of 2

Cranberry Gelatin Squares (continued)

Directions (continued)

  • another small bowl, beat cream cheese until smooth. Add pudding
  • mixture; beat on low speed just until combined. Spread over gelatin.
  • Sprinkle with toasted pecans. Chill until firm. Yield: 12 servings.