Creamy Cranberry Salad

  • Prep Time: 15 minutes
  • Cook Time: chill 4 hours
  • Servings: 6
  • Rating:


  • 1/2 cup water
  • 1 envelope unflavored gelatin
  • 1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
  • 1 12-ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
  • 1/4 cup chopped pecans
  • Sugared cranberries* (optional)
  • Sugared fresh basil leaves* (optional)


1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.

2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.

3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.

4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.

5. *Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.