Easy Orange Cranberry Jello Salad Recipes

GRANDMA'S CRANBERRY-ORANGE GELATIN SALAD

Steps:

• Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
• Chill in the refrigerator overnight, or up to 8 hours.
• To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

EASY ORANGE CRANBERRY JELLO SALAD

Steps:

• Combine Jello and Pudding Mixes with water and bring to a boil.
• Once it boils, mix until everything is dissolved.
• Stir in crushed pineapple, mandarin oranges and cranberry sauce.
• Pour into a 9x13 glass dish, cover, and place in the fridge until set (about four hours).
• After it has set, break up the Jello and mix with cool whip and mini marshmallows.
• Chill for an hour or serve immediately.

CRANBERRY JELL-O® SALAD

Steps:

• Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl.
• Mix pineapple, gelatin, sugar, boiling water, and cold water together in a separate bowl until gelatin and sugar have dissolved. Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate 8 hours or overnight before serving.

CRANBERRY JELLO SALAD

Steps:

• Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
• Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
• Pour into decorative mold and refrigerate.

CRANBERRY-ORANGE SALAD

Steps:

• Grind cranberries, oranges, rind and fold in the sugar.
• Make the Jello with 1/2 the water it calls for. Stir quickly until dissolved.
• Add to the cranberry mixture, add nuts.
• Refrigerate overnight.

CRAN-ORANGE GELATIN SALAD

Steps:

• Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside. , In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1-1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set. , Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill. , In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set.

MOLDED CRANBERRY-ORANGE SALAD

Steps:

• Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.