Cranberry Pineapple Jell-O Salad

Ingredients:

1 can (14 oz) jellied cranberry sauce

1 package (6 oz) raspberry or cranberry-flavored Jell-O

1 can (20 oz) crushed pineapple, drained (reserve the juice)

1 cup chopped pecans

1 cup boiling water

½ cup cold water

Optional Garnishes (for serving)

Fresh mint leaves or orange zest — for a fragrant, decorative touch

A dollop of whipped cream — to add creamy contrast to the fruity base

Dissolve the Jell-O

In a large mixing bowl, pour 1 cup of boiling water over the raspberry or cranberry Jell-O powder.

Stir continuously until the gelatin is completely dissolved and the mixture turns smooth and glossy.

Add the Liquids

Stir in ½ cup of cold water, followed by the reserved pineapple juice (you should have about ½ to ¾ cup).

Mix gently until the liquids are fully combined and slightly cooled.

Incorporate the Cranberry Sauce

Use a fork to break apart the jellied cranberry sauce into smaller pieces, then add it to the Jell-O mixture.

Stir well to blend the flavors and distribute the cranberry evenly.

Fold in Pineapple and Pecans

Add the drained crushed pineapple and chopped pecans, folding gently with a spatula until everything is evenly mixed.

This step gives the salad its rich texture and sweet-tart balance.

Chill Until Set

Pour the mixture into a glass serving dish or decorative mold.

Smooth the surface, cover, and refrigerate for at least 4 hours — or until fully set and firm to the touch.

Serve and Enjoy

Once the Jell-O salad has set, unmold or slice it as desired.

Serve chilled for a refreshing, festive side dish that combines fruity sweetness with a delightful crunch.