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Triple Cranberry Salad Mold

What's 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
    10 servings

Ingredients

  • 2 packages (3 ounces each) cranberry gelatin
  • 3 cups boiling water
  • 1 cup cranberry juice
  • 6 ounces 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.
Nutrition Facts
1/2 cup: 218 calories, 14g fat (6g saturated fat), 9mg cholesterol, 56mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 5g protein.

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