Frosted Cranberry Salad
Frosted Cranberry Salad is a MUST for our Thanksgiving table - it’s my absolute favorite holiday dish!
Prep Time15 mins
Cook Time10 mins
Chill Time2 hrs
Total Time2 hrs 25 mins
- 13 oz crushed pineapple
- 6 oz lemon jello (2 3-oz boxes)
- 1 c ginger ale
- 1 lb jellied cranberry sauce
- 8 oz whipped topping
- 8 oz cream cheese softened
- ½ c chopped pecans
- 1 tbsp butter
Drain pineapple, reserving syrup.
Add water to make syrup 1 cup.
Heat syrup/water in a small pan to boil.
Dissolve jello in liquid and cool.
Pour liquid into mixing bowl and gently stir in ginger ale. If you pour too fast or before the liquid is cool, it will fizz and bubble.
Chill in the fridge until partially set.
Meanwhile combine pineapple and cranberry sauce together until mixed well.
Fold into jello mix and transfer to 9x9 dish. Chill in fridge until set.
Fold softened cream cheese into whipped topping.
Spread over firm jello.
Toast pecans in butter in the oven at 350 for 5-10 minutes (make sure not to burn).
Cool and sprinkle over the top of the whipped topping layer.
Chill until time to serve.
Calories: 212kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 121mg | Potassium: 83mg | Fiber: 0g | Sugar: 28g | Vitamin A: 245IU | Vitamin C: 2.7mg | Calcium: 31mg | Iron: 0.3mg