Cranberry Marshmallow Gelatin Salad has Jellied cranberry sauce, gelatin, cream cheese, Cool Whip, pecans, oranges, pineapple, and marshmallows.
I wasn’t going to post this today because well, no one is going to make it today.
Because most people already have their American Thanksgiving finalized.
BUT I’m getting old and far too many times I have made something seasonal and photographed it and then forgot all about it.
Only to find it years later when going through photos.
Plus my mom wanted the recipe. 🙂
And I plan on making it at Christmas as well.
First off this is called a salad.
So it’s healthy. 😛
I’m not sure why we call things like this salad but we do.
When I visit the South I’m always in awe of what they consider a salad.
I mean, don’t get me wrong I’m all for it…who doesn’t love Snickers Salad (it’s a thing)?
At Thanksgiving my mom makes two things:
Cranberry Salad (not this one) that has gelatin, cut up cranberries, and celery.
I hated it growing up but got used to it as I got older.
I still am bothered by the celery.
She also makes Marshmallow Salad (aka 5 cup salad).
As a kid I would freak out on her if she didn’t make it.
At Easter she started making this Lime Green Gelatin Salad which when she told me the ingredients I wanted to gag.
Then I ate it.
And to this day I rarely make it because I eat the whole thing in almost one sitting.
This Cranberry Marshmallow Gelatin Salad is a combo of the marshmallow salad, cranberry salad and Lime Green Gelatin Salad.
It turned out really well.
So happy when my little experiments work out.
If you can’t find the Cranberry Sprite then just use regular Sprite.
Not a fan of marshmallows?
This will work just fine without you folding them in.
They do make a Cranberry gelatin.
I have never been able to find it so I use the combo of cherry and lemon which is what my mom uses for her cranberry salad which that recipe came out when there was no cranberry gelatin.
If you can find the cranberry by all means feel free to use that instead.
I wish you all a happy American Thanksgiving and hope you get to spend it with the people you actually want to. 😀
It’s a great day to order my cookbook.
Tips for Unmolding Gelatin Molds
Before unmolding a gelatin mold be certain that gelatin is completely firm.
This usually requires several hours in the fridge.
Once gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen.
Or moisten tips of fingers and gently pull gelatin from top edge of mold.
Some prefer the finger method because they knife can cut off parts of the design in your mold if you are not careful.
Pat a chilled plate or cake stand with a wet towel.
The wet surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.
Dip mold in warm water that is in a pan larger than the mold you are using.
Do not use hot water as it will melt the gelatin.
Working quickly, dip the mold just to the rim in the warm water for about 10 seconds.
Lift the mold from the water, holding it upright.
Shake slightly to loosen the gelatin from the mold.
Invert the plate on the mold.
Always unmold gelatin on a chilled or cold plate or platter as a warm plate will melt the gelatin.
Then invert plate and mold together.
Lift off mold carefully.
If your gelatin mold doesn’t release easily, dip the mold in warm water again.
You may end up with a little melting like I did with mine this time but better to have a little melt then a broken mold.
If necessary, move gelatin to center of plate.
Want more Gelatin recipes?
- 1 (3 ounce) package cherry gelatin
- 1 (3 ounce) package lemon gelatin
- 7 oz. jelled cranberry sauce
- 1 cup boiling water
- 1 (8 ounce) package cream cheese, at room temperature
- ½ tsp vanilla extract
- 1 (15 ounce) can Mandarin oranges, drained
- 1 (8 ounce) can crush pineapple, drained
- 1 cup Cranberry Sprite (or lemon-lime soda)
- ½ cup chopped pecans
- 1 1/2 cups mini marshmallows
- 1 (8 ounce) carton of Cool Whip, thawed, divided
- Dissolve gelatin in water.
- In a mixing bowl, beat the cream cheese and vanilla until fluffy.
- Stir in gelatin and jellied cranberry sauce and beat until smooth.
- Add pineapple, oranges, soda and pecans.
- Mix until incorporated.
- Chill the mixture in refrigerator for about 30-40 minutes, so that when you lift it with a spoon it is clumpy.
- Fold in ¾ of the Cool Whip and mini marshmallows.
- Pour into a 9-x-13-inch pan or Bundt pan.
- Refrigerate for 3-4 hours or until firm.
- Garnish with remaining Cool Whip.
- If serving in pan, will make about 16 squares for 9-x13 pan or about 8 for a Bundt.