Dreamy Raspberry Cranberry Jello Salad Mold
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You can’t go wrong with a Jello salad. This creamy Raspberry Cranberry Jello Salad is packed with the fruity flavors of raspberry, cranberry, and pineapple. An easy make-ahead dessert perfect for any occasion.
If you were a kid of the 80s you probably grew up eating a lot of Jello. This was perhaps the last decade that Jello was considered an appropriate snack for just about any occasion. From giant bowls of green Jello to perfectly cut Jello squares in every color of the rainbow, Jello was an 80’s Mom staple to satisfy the kids quickly with minimal effort.
My Mom has been making this dessert ever since I can remember. As a kid, I was always amazed that the 80s green Tupperware mold my Mom used would create such a beautiful work of art so effortlessly. It was a feast for the eyes.
Four decades later, this dessert is still a hit…often served as a welcome reprieve from the sweet pies on Thanksgiving, or sometimes a fruity dessert for Christmas Eve dinner. No matter the occasion, it has always been a family favorite.
Why you’ll love this recipe:
This fruity dessert is sweet and creamy yet refreshing at the same time. This is a crowd-pleaser and makes for an impressive dessert, for Christmas, Easter, Mother’s Day, or any other special occasion. This is super quick and easy to make and can easily be made a day or two in advance.
Ingredients for Raspberry Cranberry Jello Salad:
- Raspberry Jello. You can use one large package or two small packages.
- Crushed Pineapple. Juice and all.
- Sour Cream. I use the regular version, but low-fat will also work.
- Cranberry Sauce. The jellied kind that comes in the can.
- Heavy Whipping Cream.
- Strawberry Yogurt. I use Yoplait, but any brand will work.
- Powdered Sugar.
- Fresh Raspberries. You can also use strawberries or blueberries, or all three!
Tools you will need:
- A Jello Ring Mold. I use a vintage 80s Tupperware Jello Ring mold which I love, however can also purchase a modern Tupperware Jel-Ring mold and it will work just as good. Or a Bundt pan will work too.
- A Medium Saucepan
- A Stand Mixer or Hand Mixer. I’ve been using this Hand Mixer for a while now and love. It’s inexpensive, powerful and gets the job done.
How to make Raspberry Cranberry Jello Salad:
- Prep your Jello ring mold by greasing it with canola oil or coconut oil to help prevent it from sticking.
- Combine the crushed pineapple (including the juice), the cranberry sauce, and the Jello in your saucepan and cook over medium heat until the Jello and cranberry sauce are dissolved. Let cool to room temperature. (Note: if you add the sour cream when it’s too hot it will curdle).
- Add the sour cream and stir to combine.
- Pour into your Jello ring mold.
- Seal and store in the refrigerator overnight.
- When ready to serve, invert on plate. Tip: if it doesn’t release easily you can dip the outside of the mold in hot water for a few seconds to help it release.
- With a mixer whip the heavy whipping cream, yogurt and powdered sugar until stiff peaks form.
- Fill the center of the Jello salad with the whipped cream and decorate with berries.
- Serve immediately.
Does a Jello mold need oiling before Jello is added?
Yes, this makes it so much easier for the Jello to release from the mold. I suggest an oil that doesn’t add too much flavor like canola oil, vegetable oil, or coconut oil pairs well. If you are still having trouble getting the Jello out, dip the mold into hot water for a few seconds to loosen it. Just a few seconds, too long and it will melt your mold.
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What can I use as a Jello mold?
Any type of molded pan made from plastic, metal, glass, silicone, or ceramic will work. I find that a Tupperware Jel-Ring Jello mold with a crown insert works best for ease of releasing the mold without any damage.
Can I use a different Jello?
Yes, you can use any Jell-O flavor you want to customize this dessert. Some other great flavors to try are cherry, strawberry, peach, and orange. You can also use a different yogurt flavor in the whipping cream to customize the flavor.
When to serve Raspberry Cranberry Jello Salad:
This is a perfect treat year-round, for almost any occasion. Serve it for:
- Thanksgiving
- Christmas Dinner
- Valentines Day Party
- Church Potluck
- Mother’s Day Brunch
- Easter Dessert
- 4th of July Cookout
You may also like:
- Salted Butterscotch Cookies with Butterscotch Pudding
- Reese’s Pieces Peanut Butte Cookies with Chocolate Pudding
- Easy Butterscotch Pie with Butterscotch Pudding
Creamy Raspberry Cranberry Jello Salad
Equipment
- 1 Jello Ring Mold
- 1 Medium Saucepan
- 1 Stand Mixer
Ingredients
Jello Salad
- 1 6 oz. package Raspberry Jello or two 3 oz. packages
- 1 20 oz. can Crushed Pineapple
- 1 14 oz. can Jellied Cranberry Sauce
- 2 cups Sour Cream
Whipped Cream Center
- 1 cup Whipping Cream
- 1 6 oz. cup Strawberry Yogurt
- 1/4 cup Powdered Sugar
- Fresh Berries
Instructions
Jello Salad
- Prep your Jello ring mold by greasing it with canola oil or coconut oil to help prevent it from sticking.
- Combine the crushed pineapple (with the juice), the cranberry sauce, and the Jello in your saucepan and cook over medium heat until the Jello and cranberry sauce are dissolved. Let cool to room temperature.
- Add the sour cream and stir to combine.
- Pour into your Jello ring mold.
- Seal and store in the refrigerator overnight.
- When ready to serve, invert on a plate. Tip: if it doesn’t release easily you can dip the outside of the mold in hot water for a few seconds to help it release.
Whipped Cream Center
- With a mixer, whip the heavy whipping cream, yogurt, and powdered sugar until stiff peaks form.
- Fill the center of the Jello ring with the sweetened whipped cream and decorate with berries.
- Serve immediately.
