Cran-Raspberry Jello Salad

So we're almost to turkey day.  Did you get your turkeys taken out of the freezer over the weekend?  Our turkey is a 20 pounder (BIG BIRD!) and I'm injecting that bad boy full of lovely marinade on Wednesday night.  So I put it in the fridge Friday night.  The stuffing is made and in the freezer.  The rolls are made up to the second rise and are waiting in the freezer.  All that's left is pie.  And one other family tradition - Cran-Raspberry Jello Salad.

This is something that has become a staple at the dinner table on holidays.  I don't remember one single Thanksgiving without it - even at my grandparents' house.  My mom would make it and bring it because it was in such high demand.  Yes, it's a jello salad.  I understand that.  But it's such a wonderful twist on traditional cranberries at Thanksgiving.  But you must use the cranberry sauce, NOT whole cranberries.  That way it can dissolve right into the gelatin.  It's such a nice combination of sweet and tart.

Cran-Raspberry Jello Salad


1 can cranberry sauce
1 small can crushed pineapple
1 small box raspberry gelatin
1 1/4 cups boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8 oz. package cream cheese
1 cup sour cream
1/2 cup sugar


1. Pour cranberry sauce into a 9x13 inch pan.  Using a fork, mash sauce until no chunks remain.

2. Drain crushed pineapple, saving juices.  Combine juice, lemon juice and enough cold water to make 3/4 cup.  Set aside.

3. Dissolve raspberry gelatin in boiling water.  Pour over cranberry sauce and whisk until sauce is dissolved.  Add cold juice/water mixture.  Whisk until combined.  Add pineapple and chopped pecans.  Cover with plastic wrap and allow to chill overnight or until set.

4. After set, cream together cream cheese and sour cream.  Add sugar.  Beat on high speed to whip together.  Spread over top of salad, cover again with plastic wrap, and put salad back in fridge.  Chill for a minimum of 1 hour before serving.

Serves 12