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Vibrant cranberry jello salad Thanksgiving dessert, molded with cranberries, walnuts, and a green sprig garnish on a dark plate.

This classic cranberry Jello salad is a festive, no-bake Thanksgiving favorite made with raspberry Jell-O, whole berry cranberry sauce, crushed pineapple, and crunchy walnuts. Sweet, tangy, and vibrant, it’s the perfect make-ahead holiday side or dessert.
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Course: Dessert, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packages raspberry Jell-O (6 oz each)
  • 2 cups boiling water
  • 2 cups cold water
  • 2 cans whole berry cranberry sauce (14 oz each)
  • 2 cans crushed pineapple, lightly drained (20 oz each)
  • 1 cup chopped walnuts, toasted

Equipment

  • Large mixing bowls
  • Whisk
  • Measuring cups
  • 9×13-inch dish or serving mold
  • Refrigerator

Method
 

  1. In a large measuring cup or bowl, whisk raspberry Jell-O powder with boiling water until completely dissolved.
  2. Add cold water to the Jell-O mixture and stir until fully combined.
  3. In a large bowl, combine whole berry cranberry sauce and lightly drained crushed pineapple.
  4. Stir chopped walnuts into the fruit mixture.
  5. Pour the prepared Jell-O mixture into the fruit and nut mixture and stir until evenly combined.
  6. Pour the mixture into a serving dish or 9×13-inch pan, spreading evenly.
  7. Cover and refrigerate overnight until fully set.
  8. Garnish if desired and serve chilled.

Notes

You can substitute raspberry Jell-O with cherry, strawberry, or orange flavors. Pecans or slivered almonds work well instead of walnuts. Be sure to lightly drain the crushed pineapple—too much liquid can prevent proper setting. Always use canned pineapple, as fresh pineapple prevents gelatin from setting.