TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 1 can (20 ounces) crushed pineapple
  • 1 envelope unflavored gelatin
  • 1 package (3 ounces) cherry gelatin
  • 1 cup chilled ginger ale
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 package (8 ounces) cream cheese, softened
  • 1 envelope whipped topping mix (Dream Whip)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 8 pecan halves, toasted
  • 8 fresh cranberries


  1. Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set.
  2. Whisk in the pineapple and cranberry sauce. Transfer to an 11-in. x 7-in. dish coated with cooking spray. Refrigerate until set.
  3. In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry. Yield: 8 servings.
Originally published as Frosted Cranberry Salad in Country Extra November 2004, p49

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