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Layered Cranberry Gelatin Salad

 Layered Cranberry Gelatin Salad
Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. —Irma Senner, Dixmont, Maine
12 ServingsPrep: 20 min. + chilling

Ingredients

  • CRANBERRY LAYER:
  • 1 package (3 ounces) cranberry or raspberry gelatin
  • 1 cup boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • LEMON LAYER:
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup heavy whipping cream, whipped
  • 1 cup miniature marshmallows
  • 2 tablespoons chopped pecans

Directions

  • In a small bowl, dissolve cranberry gelatin in boiling water; stir in
  • cranberry sauce until blended. Transfer to an 8-in. square dish.
  • Refrigerate until set.
  • In another bowl, dissolve lemon gelatin in boiling water. Beat cream
  • cheese and mayonnaise until smooth; stir into the lemon gelatin with
  • the pineapple. Refrigerate until slightly thickened, about 2 hours.
  • Fold the cream, marshmallows and pecans into cream cheese mixture.

2 of 2

Layered Cranberry Gelatin Salad (continued)

Directions (continued)

  • Spread over cranberry layer. Refrigerate for 4 hours or until set.
  • Yield: 12 servings.