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Frosted Cranberry Salad

 Frosted Cranberry Salad
—Carolyn Sellers, York, Pennsylvania
8 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 8 pecan halves, toasted
  • 8 fresh cranberries


  • 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.
  • Whisk in the pineapple and cranberry sauce. Transfer to an 11-in. x
  • 7-in. dish coated with cooking spray. Refrigerate until set.
  • 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

2 of 2

Frosted Cranberry Salad (continued)

Directions (continued)

  • cheese; beat until blended. Spread over gelatin. Refrigerate
  • overnight. Cut into squares; garnish each with a pecan half and
  • cranberry. Yield: 8 servings.