Cranberry Jello Salad
This Cranberry Jello Salad is an easy, festive addition to any holiday meal. Raspberry jello is mixed with canned cranberries and topped with a fluffy marshmallow topping.
Servings: 16 people
Calories: 232kcal
Equipment
Ingredients
- 2 (14 oz) cans whole berry cranberry sauce
- 2 cups unsweetened applesauce
- 1 (6 oz) box raspberry jello
- 2 cups boiling cranberry juice use pure tart cranberry juice, not cranberry juice cocktail
- 1 (10 oz) package mini marshmallows
- 1 cup sour cream
- Roasted, salted pecans roughly chopped
Instructions
- Lightly grease a 9x13 inch baking dish with cooking spray then set aside.
- In a large bowl, stir together cranberry sauce and applesauce until no large chunks of the jellied cranberry sauce remain. Set aside.
- In a medium sized bowl, dissolve the jello in the boiling cranberry juice, then stir into the cranberry sauce/applesauce mixture until combined.
- Pour into the prepared baking dish, cover with saran wrap, then chill in the fridge to set, at least 6 hours, but preferably overnight.
- Pour mini marshmallows into a medium sized bowl, then stir in the sour cream until the marshmallows are fully coated. Cover with saran wrap, then place in the fridge.
- 30 minutes before serving, allow the marshmallows to sit at room temperature, then dollop/spread over the jello.
- Sprinkle with roasted, salted pecans, serve, and enjoy!
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Nutrition
Serving: 1scoop | Calories: 232kcal | Carbohydrates: 52g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 80mg | Fiber: 1g | Sugar: 42g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg