Triple Cranberry Salad Mold Recipe

3.5 4 2
Triple Cranberry Salad Mold Recipe
Triple Cranberry Salad Mold Recipe photo by Taste of Home
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Triple Cranberry Salad Mold Recipe

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3.5 4 2
Publisher Photo
Whats a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it! -Kristi Jo Chiles Portsmouth, Rhode Island
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cranberry gelatin
  • 3 cups boiling water
  • 1 cup cranberry juice
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup chopped walnuts
  • 1 cup chopped celery
  • 1 cup chopped fresh or frozen cranberries

Directions

In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries.
Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate. Yield: 8-10 servings.
Originally published as Triple Cranberry Salad Mold in Taste of Home December/January 2005, p42

Nutritional Facts

1/2 cup: 218 calories, 14g fat (6g saturated fat), 9mg cholesterol, 56mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 5g protein.

  • 2 packages (3 ounces each) cranberry gelatin
  • 3 cups boiling water
  • 1 cup cranberry juice
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup chopped walnuts
  • 1 cup chopped celery
  • 1 cup chopped fresh or frozen cranberries
  1. In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries.
  2. Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate. Yield: 8-10 servings.
Originally published as Triple Cranberry Salad Mold in Taste of Home December/January 2005, p42

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anniesweets User ID: 6402307 235990
Reviewed Oct. 30, 2015

"I make this at Christmas and Thanksgiving but I leave out the celery and nuts because my family does not like them. I also make this with cherries using cherry gelatin and also orange using mandarin oranges and orange gelatin. Also lime gelatin with pineapple. My family loves all the varieties. It can be use with all the different gelatins and fruits . Very delicious."

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spashel User ID: 6990200 135111
Reviewed Nov. 24, 2012

"I like cranberries, but I did not like this."

MY REVIEW
spashel User ID: 6990200 153207
Reviewed Nov. 24, 2012

"I did not like the taste."

MY REVIEW
KristiJo User ID: 887218 153206
Reviewed Nov. 20, 2010

"I may be the one who gave this recipe, but I wanted to point out that I do it with reduced fat products and it's still just as great. Try it! :)"

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