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Frosted Cranberry Jello Salad - make this for the holidays! Up close
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5 from 1 vote

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
Course: Salad
Cuisine: American
Keyword: Frosted Cranberry Salad
Servings: 9
Calories: 212kcal
Author: Mique Provost


  • 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