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We make this recipe during the holiday season, especially Thanksgiving. To be honest, the recipe looks a little gross when you make it, but the flavor more than compensates for the look. We would describe the salad as a type of fruit salad with cranberry and raspberry flavors along with less prominent pineapple and nut flavors.


8 1/2 oz. crushed pineapple

16 oz. whole cranberry sauce

2 (3 oz.) pkg. raspberry jello

8 oz. pkg. cream cheese, softened

1 Tbs. mayonnaise (or Greek yogurt)

1 c. whipped cream, divided

1/2 c. chopped nuts

1 tart apple, peeled and chopped

Drain pineapple and cranberry sauce and reserve liquid. Add water to liquid to equal 2 cups. Boil liquid and dissolve jello in hot liquid. Chill until partially set. Beat cream cheese and mayo/Greek yogurt until fluffy. Gradually beat in gelatin mixture. Fold in half of the whipped topping. Add drained fruits and nuts. Pour into a 12″ x 7 1/2″ glass casserole dish. Refrigerate until set. After the salad has set, frost with the other half of the whipped topping.