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Triple Cranberry Salad Mold Recipe
Triple Cranberry Salad Mold Recipe photo by Taste of Home

Triple Cranberry Salad Mold Recipe

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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8-10 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Triple Cranberry Salad Mold

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MY REVIEW
Reviewed Nov. 24, 2012

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

MY REVIEW
Reviewed Nov. 24, 2012

"I did not like the taste."

MY REVIEW
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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