Description

This Layered Cranberry Gelatin Salad combines tart cranberry and lemon gelatin layers with creamy pineapple and marshmallow frosting, creating a festive and refreshing dessert perfect for holiday gatherings.

Ingredients

Units Scale

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

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Instructions

Prepare cranberry layer: 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.
Prepare lemon layer: 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.
Assemble salad: Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

Notes

Refrigerate the cranberry gelatin until set before adding the lemon layer for best results.
Chill the lemon gelatin mixture until slightly thickened to help it spread evenly.
Allow the final assembled salad to refrigerate for at least 4 hours to ensure proper setting.