Cranberry Jello Salad made with 3 festive, delicious layers of pretzels, pudding, cranberries & Jello! Impressive, easy cranberry recipe to add to your holiday meal.

We LOVE jello! I’m guessing you feel the same too! Be sure to check out our amazing collection of Jello recipes here!

Cranberry Jello Salad is a staple to our holiday spread! I love the festive flavors. This version is perfect because it’s not too sweet and accompanies ham and turkey beautifully. It’s a very versatile recipe too- if you can’t find cranberry jello, feel free to use raspberry or cherry instead. You can also use a different flavor of pudding. I like to use white chocolate because of both the delicious flavor and the white color looks so pretty contrasted with the red jello. If you can’t find white chocolate pudding mix, you can use french vanilla or even regular vanilla instead.

My version of Cranberry Jello Salad doesn’t use cream cheese, which is intentional! I like the flavor, but I like a lighter taste to my jello salads, so I opt for whipped topping combined with crushed pineapple and pudding mix instead.

I topped my Cranberry Jello Salad with lovely sparkling sugared cranberries, a recipe I found on my friend Gina’s site. Check them out! They’re easy to make and I think they add a very festive element to the salad. She soaks her cranberries for 3 days, but I think you can make a quick version and just soak them overnight. Bonus too- they taste amazing! They’ve got a sweet crunchy exterior and pop with a fresh, bright flavor when you bite down. Yum.

https://www.kleinworthco.com/sparkling-cranberries/

Cranberry Jello Salad

Crust:

• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 TBSP sugar

Filling:

• 1 20-oz can crushed pineapple (NOT drained!)
• 1 3-oz box White Chocolate pudding mix
• 1 8-oz tub whipped topping*

Topping:

• 1 3-oz box cranberry Jello
• 1 cup boiling water
• 1 14oz can whole berry cranberry sauce

1. Preheat oven to 400 degrees F. Spray a 9×13 pan with non-stick spray.
2. Combine crushed pretzels, sugar and melted butter in pan. Gently stir to combine and spread around pan evenly. Bake for 10 minutes and cool completely.
3. Pour entire can of crushed pineapple (with juice!) into a medium sized mixing bowl. Sprinkle white chocolate pudding mix on top and stir until completely incorporated. Fold in whipped topping.
4. Transfer mixture to 9×13 pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. Set pan in fridge to keep cool while you mix the jello.
5. Combine 1 cup boiling water with box of cranberry jello. Stir until jello is completely dissolved. Add in the entire can of whole berry cranberry sauce and stir until combined. Pour mixture on top of pineapple-whipped topping. 
6. Cover salad and refrigerate at least 3-4 hours, until salad is completely cooled and set. Top with sugared sparkling cranberries, if desired. (Find the recipe here https://www.kleinworthco.com/sparkling-cranberries/ ) Cut squares to serve. Store leftovers in fridge.

*You can substitute 2 cups of fresh whipped cream in placeof the whipped topping in this recipe.

Check out our other popular salad recipes:

CRANBERRY JELLO SALAD

Cranberry Jello Salad made with 3 festive, delicious layers of pretzels, pudding, cranberries & Jello! Impressive, easy addition to your holiday meal.

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Ingredients

• Crust:
• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 TBSP sugar
• Filling:
• 1 20- oz can crushed pineapple NOT drained!
• 1 3- oz box White Chocolate pudding mix
• 1 8- oz tub whipped topping*
• Topping:
• 1 3- oz box cranberry Jello
• 1 cup boiling water
• 1 14 oz can whole berry cranberry sauce

Instructions

• Preheat oven to 400 degrees F. Spray a 9×13 pan with non-stick spray.

• Combine crushed pretzels, sugar and melted butter in pan. Gently stir to combine and spread around pan evenly. Bake for 10 minutes and cool completely.

• Pour entire can of crushed pineapple (with juice!) into a medium sized mixing bowl. Sprinkle white chocolate pudding mix on top and stir until completely incorporated. Fold in whipped topping.

• Transfer mixture to 9×13 pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. Set pan in fridge to keep cool while you mix the jello.

• Combine 1 cup boiling water with box of cranberry jello. Stir until jello is completely dissolved. Add in the entire can of whole berry cranberry sauce and stir until combined. Pour mixture on top of pineapple-whipped topping. 

• Cover salad and refrigerate at least 3-4 hours, until salad is completely cooled and set. Top with sugared sparkling cranberries, if desired. Cut squares to serve. Store leftovers in fridge.

Cranberry Jello Salad made with 3 festive, delicious layers of pretzels, pudding, cranberries & Jello! Impressive, easy cranberry recipe to add to your holiday meal.

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