My mom grew up always having cranberry jello salad at her Thanksgiving table. When I hosted my first Thanksgiving I wanted to include everyone’s traditional dishes—even if it’s not something I would normally choose to make. It ended up being a hit! Over the last few years I’ve tried a few different variations of the same type of dish, but this recipe is definitely the best. It is also the easiest of any of the recipes I’ve tried, which I think we can all agree is ideal for Thanksgiving. I don’t think I’ll even try any more. I wanted to get this recorded in my blog so we will always have the recipe.
2 (16 oz each) cans whole cranberry sauce
2 cups water
1 (6 oz) package of raspberry jello
1 (20 oz) can crushed pineapple
1 cup chopped pecans
1 (8 oz) package cream cheese
1 package miniature marshmallows
1 pint whipping cream
In a saucepan, combine cranberry sauce and water, boiling until sauce is dissolved. Add gelatin, pineapple and nuts. Chill in 9×13 inch pan for 15 hours.
In a large mixing bowl, combine cream cheese, marshmallows and whipping cream. Chill for 15 hours. When ready to serve, whip the topping mixture and spread on top of salad.
Source: Adapted from Cooks.com