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Layered Cranberry Gelatin Salad

6 reviews
Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Irma Senner, Dixmont, Maine

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2022

Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. —Irma Senner, Dixmont, Maine

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Test Kitchen Approved

Layered Cranberry Gelatin Salad

6 reviews
Prep Time 20 min
Yield 12 servings

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
  • 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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

Nutrition Facts

1 piece: 239 calories, 12g fat (5g saturated fat), 24mg cholesterol, 100mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 2g protein.

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